| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Dutch | Dressings, Holidays | 12 | Servings |
INGREDIENTS
| 1 | Black iron skillet of cornbread | |
| 1/2 | Bell pepper; chopped | |
| 3 | Ribs celery; chopped | |
| 1 | bn | Green onion,; chopped |
| 1 | md | Onion; chopped |
| 1 | lb | Bryan's sausage |
| 4 | Chicken bouillon cube; dissolved in | |
| 1 | c | Water |
| 1 | cn | Morton's chicken broth |
| 1 | c | Butter |
| 4 | Eggs | |
| 1 | ts | Lawry's seasoning salt |
| 1/8 | ts | Cayenne pepper |
| 1/4 | ts | Pepper |
| Salt; to taste | ||
| 1 | pt | Oysters; drained |
| 1 | pk | Pepperidge Farm dressing mix |
INSTRUCTIONS
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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