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

If we are to grab the next generation with the gospel, we must grab them with passion. And to grab them with passion, we must be gripped with it ourselves. The world needs to see Christians burning, not with self-righteous fury at the sliding morals in our country, but with passion for God. As W.E. Sangster put it, “I’m not interested to know if you could set the Thames on fire. What I want to know is this: if I picked you up by the scruff of your neck and dropped you into the Thames, would it sizzle?”

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Side dish, Southern	8	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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