Kettle Cousin Cornbread Stuffing
 
' kettle-cousin is georgia colloquial for uninvited relatives who show up 
at mealtime. with stuffing this irresistible, no wonder! an 8-inch pan of 
baked cornbread makes about 4 cups crumbs and the cornbread should be at 
least a day old. unless the cooked chopped giblets and liver are sacred to 
the gravy, add them to the stuffing mixture, too. if you do not live in a 
kettle-cousin neighborhood, a whole turkey probably will not be required. 
bake turkey parts on a casserole of this. 
 
4 cup  cornbread crumbs
1/2 to 3/4 lb.  homemade pork sausage*
5 Tbsp  butter
1   onion, diced
2 cup  celery (about 4 branches), diced
1 tsp  dried thyme
2 Tbsp  dried parsley
dash  cayenne pepper
1 Tbsp  paprika
1/2 cup  chicken stock or water, approximately
1   egg, beaten slightly
 
crumble cornbread into fairly fine crumbs. in skillet over medium heat, 
fry sausage, breaking it up into particles. pour off excess fat, if 
necessary. remove sausage to bowl and melt butter in pan. add onion, 
celery, thyme, parsley, cayenne pepper, and paprika, and cook covered 
until vegetables soften, about 5 minutes, stirring as necessary. mix with 
sausage and cornbread crumbs. stir 1/4 cup stock into egg, and blend into 
mixture, adding more stock if necessary to achieve moist 
consistency--stuffing should hold together when pressed lightly. season to 
taste--it should be peppery. yields about 8 cups stuffing; enough for a 
12-pound bird--with some to spare." 
 
source: damnyankee in a southern kitchen 
by helen worth 
 
from ann in fla 
 
 
-- 
(ID: 10349) Mirror: rec.food.recipes: Tue, Oct 21, 2003


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