Moist cornbread dressing - slc

8 servings

Ingredients

Quantity Ingredient
6 cups Cornbread crumbs
5 cups Soft breadcrumbs; toasted
6 eaches Chicken-flavored bouillon cubes
4 cups ;boiling water
1 cup Celery; finely chopped
1 cup Onion; finely chopped
1 cup Green pepper; finely chopped
¼ cup Butter or margarine; melted
½ pounds Bulk pork sausage
1 teaspoon Poultry seasoning
½ teaspoon Salt
¼ teaspoon Pepper
4 eaches Eggs; beaten
1 cup Pecans; finely chopped

Directions

Combine cornbread crumbs and breadcrumbs in a large bowl. Dissolve bouillon cubes in boiling water; pour over crumb mixture and stir well.

Saute celery, onion, and green pepper in butter until tender; add to crumb mixture, stirring well.

Brown sausage in a heavy skillet; drain. Stir sausage and remaining ingredients into cornbread mixture. Spoon into a lightly greased 13" x 9" x 2" baking dish; bake at 350 degrees F for 45 minutes. Yield: 8 servings.

Note: Dressing is too moist to bake in a turkey. <<<<<<<<<<<<<<< _The Southern Living Cookbook_ Compiled & edited by Susan Carlisle Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-25-95

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