Corn Bread Stuffing
By: Anonymous
Published: Thursday, December 10, 2009 - 12:38am

Ingredients




Turkey giblets and neck
1 pound pork sausage
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green pepper
7 cups toasted white or wheat bread, crumbled
7 cups corn bread, crumbled
2 tablespoons sage
2 eggs, beaten
1 med. onion, peeled and halved
2 garlic cloves, peeled and halved
2 celery stalks, halved
2 bay leaves
Salt to taste
Pepper to taste
Cayenne pepper to taste
Water

Preparation

1 Put turkey giblets, turkey neck halved onion, celery stalks and bay leaves in a 3 1/2 quart saucepan. 2  Add salt, pepper and cayenne pepper. Cover mixture with water. Set saucepan over medium heat and bring water to a boil. 3  Immediately reduce heat and let mixture simmer until turkey parts are cooked, about 1 1/2 hours. (Spoon off and discard any foam that rises to the top of broth as it cooks.) Set broth aside.  4 In a large skillet, saute pork sausage until it begins to brown. Add chopped onion, celery and green pepper. Cook, stirring often until vegetables are transparent and tender, about 10 minutes.  5 Put sausage mixture in a large mixing bowl. Add crumbled bread and sage. Strain in enough reserved broth to moisten ingredients, but not enough to make mixture soupy; stir until all ingredients are well combined.  6 Add eggs and continue to mix until thoroughly blended. Use cornbread stuffing to stuff a turkey. Put any leftover stuffing on a sheet of buttered foil. Fold foil to completely cover stuffing and bake with turkey the last 45 minutes of cooking, or place in a greased casserole dish. Drizzle with butter over top and bake in 400 degree oven. (About 1 hour).