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