| 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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