Bess burn's cornbread dressing

Yield: 12 Servings

Measure Ingredient
1 \N Black iron skillet of cornbread
½ \N Bell pepper; chopped
3 \N Ribs celery; chopped
1 bunch Green onion,; chopped
1 medium Onion; chopped
1 pounds Bryan's sausage
4 \N Chicken bouillon cube; dissolved in
1 cup Water
1 can Morton's chicken broth
1 cup Butter
4 \N Eggs
1 teaspoon Lawry's seasoning salt
⅛ teaspoon Cayenne pepper
¼ teaspoon Pepper
\N \N Salt; to taste
1 pint Oysters; drained
1 pack Pepperidge Farm dressing mix

Make cornbread ahead of time by your favorite recipe in your iron skillet.

Saute bell pepper, celery, and onion with sausage. Melt 4 chicken ouillion cubes in one cup boiling water. Add chicken broth and butter. Pour all the ingredients into a large Dutch oven with the crumbled cornbread. Add the remaining ingredients. Bake in a 450 degree oven, about 1-½ hours, until the crust is brown on top. This will serve 12 amply.

Recipe By : Mrs. Elton Upshaw< jr.the County Country Collections Posted to MC-Recipe Digest V1 #280 Date: Tue, 05 Nov 1996 18:49:18 -0600 From: JOHN WOODS <stix@...>

NOTES : can be doubled easily, you can also reduce the amount of butter and use egg beaters instead of eggs. I have also used turkey sausage instead of beef or pork.

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