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