Sausage - cornbread dressing - slc

8 servings

Ingredients

Quantity Ingredient
10 eaches (2-inch) cornbread muffins, crumbled (about 5-1/3 cups)
6 slices Sandwich bread; crumbled
2 eaches (10-3/4 ounce) cans chicken or turkey broth; undiluted
2 cups ;water
2 mediums Onions; chopped
4 eaches Stalks celery; chopped
3 tablespoons Butter or margarine; melted
½ pounds Mild bulk pork sausage
2 eaches Eggs; beaten
¼ teaspoon Pepper

Directions

Soak cornbread and sandwich bread in chicken broth and water in a large bowl about 10 minutes; stir until liquid is absorbed.

Saute onion and celery in butter until tender. Add sausage, and cook over low heat until sausage is browned; drain. Add sausage mixture, eggs, and pepper to bread mixture; stir well.

Spoon dressing into a lightly greased 13" x 9" x 2" baking dish.

Bake at 350 degrees F for 1 hour or until lightly browned. Yield: 8 servings.

Note: 5 cups homemade unsalted chicken broth may be substituted for canned broth and water, additional salt may need to be added.

_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

Related recipes