OYSTER-SAUSAGE CORNBREAD STUFFING Cornbread 1 lb. sausage 1/2 c. chopped onion 1/2 bell pepper, chopped 1 bay leaf Stock from giblets Green onion tops Turkey giblets 4 slices bacon 1/2 c. chopped celery Garlic 8 oz. Pepperidge Farm herb stuffing Sage, thyme, salt and pepper 1 pt. oysters
Boil gizzards in water with bouillon cube, celery, onion, seasonings until tender. Reserve stock. Fry sausage and chopped bacon. Remove from pan and sauté onion, celery, garlic, and bell pepper. Add bay leaf. Crumble cornbread and mix with bread stuffing. Moisten with broth. Mix with onion, celery, bell pepper, bacon, sausage, and seasonings. Add onion tops and drained oysters. Stir on top of stove until done. CORNBREAD: 1 c. yellow corn meal 4 tsp. baking powder 1 beaten egg 2 tbsp. melted shortening 3/4 c. flour 3/4 tsp. salt 1 c. milk Combine above ingredients to make batter. Bake at 425 degrees for 25 minutes. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
