Moist Cornbread Dressing - Slc Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
6 cup: Cornbread crumbs,
1/4 cup: Butter or margarine, melted
5 cup: Soft breadcrumbs, toasted
1/2 lbs: Bulk pork sausage,
6 each: Chicken-flavored bouillon,
1 tsp: Poultry seasoning,
-cubes,
1/2 tsp: Salt,
4 cup: , boiling water
1/4 tsp: Pepper,
1 cup: Celery, finely chopped
4 each: Eggs, beaten
1 cup: Onion, finely chopped
1 cup: Pecans, finely chopped
1 cup: Green pepper, finely chopped
Directions:
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
Submitted By JEFF PRUETT On 10-25-95
Source from luhu.jp
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
Submitted By JEFF PRUETT On 10-25-95
Source from luhu.jp