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