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Moist Cornbread Dressing - Slc

Yield: 8 servings

Ingredients and directions for this recipe

6 c Cornbread crumbs 1/4 c Butter or margarine; melted
5 c Soft breadcrumbs; toasted 1/2 lb Bulk pork sausage
6 ea Chicken-flavored bouillon 1 ts Poultry seasoning
-cubes 1/2 ts Salt
4 c ;boiling water 1/4 ts Pepper
1 c Celery; finely chopped 4 ea Eggs; beaten
1 c Onion; finely chopped 1 c Pecans; finely chopped
1 c Green pepper; finely chopped

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

See also:
Previous recipe Moist Cornbread
Next recipe Moist Date And Walnut Cake

Or try one of these recipes:
Gingered Soup And Pasta (mf)
Rowe's Strawberry Buckle