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 1-1/2 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@internetwork.net>
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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