Harvest apple dressing

16 servings

Ingredients

Quantity Ingredient
¾ cup Enriched Corn Meal (Aunt Jemima or Quaker)
¼ cup All-purpose flour
1 tablespoon Sugar
2 teaspoons Baking powder
¼ teaspoon Salt
1 Egg
½ cup Milk
¼ cup Margarine or butter; melted
3 cups Soft bread cubes
½ pounds Bulk pork sausage cooked and drained
1 cup Chopped apple
½ teaspoon Sage, crushed
⅛ teaspoon Pepper
½ cup Chopped onion
¼ cup Margarine or butter
1 teaspoon Chicken bouillon granules
1¼ cup Warm water
1 Egg

Directions

CORN BREAD

HARVEST APPLE DRESSING

CORN BREAD: Heat oven to 425 F. Grease 8x4-inch loaf pan. Combine ¾ cup Aunt Jemima or Quaker Enriched Corn Meal, ¼ cup all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder and ¼ teaspoon salt. Combine egg, ½ cup milk, and ¼ cup melted margarine or butter. Add to corn mixture; mix just until dry ingredients are moistened. Pour into prepared pan. Bake about 30 minutes or until golden brown. Cool on wire rack.

DRESSING: Heat oven to 350 F. In large bowl, crumble Corn Bread. Add bread cubes, sausage, apple, sage and pepper; mix well. Cook onion in margarine until tender; add to corn bread mixture. Stir bouillon granules into warm water; add to corn bread mixture. Stir in egg.

(For moister dressing, stir in additional water.) Spoon into 2-qt.

casserole. Cover;* bake 45 minutes or until heated through. Serve with chicken, turkey, ham or pork.

SIXTEEN ½ CUP SERVINGS

*NOTE: At this point, dressing may be refrigerated several hours or overnight. Increase baking time to about 1 hour.

NUTRITIONAL ANALYSIS per serving: * calories 149 * carbohydrates 13 g * protein 4 g * fat 9 g * calcium 51 mg * sodium 300 mg * cholesterol 40 mg * dietary fiber 1 g

Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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