Corn Bread Stuffing
|Corn meal||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||4 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Bacon drippings||4 Tablespoon|
|Sausage meat||1 Pound|
|Onions||4 Medium, chopped fine|
|Celery stalks||4 , chopped fine|
|Dried sage||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
To make the corn bread: Grease two 9 inch square pans.
Sift the corn meal, flour, sugar, salt, and baking powder together into a mixing bowl, then stir in lightly beaten eggs, milk, and bacon drippings until well mixed.
Spread in baking pans and bake in a preheated 450° oven for 30 minutes.
Cool, then crumble.
To make the stuffing: Fry the sausage meat over a low heat until lightly browned, then break it in pieces with a fork.
Add the crumbled corn bread and mix together.
Remove from heat.
Cook the chopped onions in a little bacon fat until limp.
Add to the mixture, then add the chopped celery and all remaining ingredients, mixing well.
Makes enough stuffing for a 12 to 15 pound turkey.