| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Side dish, Holidays, Southern, Turkey |
8 |
Servings |
INGREDIENTS
| 10 |
|
(2-inch) cornbread muffins, crumbled (about 5-1/3 cups) |
| 6 |
sl |
Sandwich bread; crumbled |
| 2 |
|
(10-3/4 ounce) cans chicken or turkey broth; undiluted |
| 2 |
c |
;water |
| 2 |
md |
Onions; chopped |
| 4 |
|
Stalks celery; chopped |
| 3 |
tb |
Butter or margarine; melted |
| 1/2 |
lb |
Mild bulk pork sausage |
| 2 |
|
Eggs; beaten |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Soak cornbread and sandwich bread in chicken broth and water in a large
bowl about 10 minutes; stir until liquid is absorbed.
Saute onion and celery in butter until tender. Add sausage, and cook
over low heat until sausage is browned; drain. Add sausage mixture, eggs,
and pepper to bread mixture; stir well.
Spoon dressing into a lightly greased 13" x 9" x 2" baking dish. Bake at
350 degrees F for 1 hour or until lightly browned. Yield: 8 servings.
Note: 5 cups homemade unsalted chicken broth may be substituted for canned
broth and water, additional salt may need to be added.
_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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