Sausage - Cornbread Dressing - Slc Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
10 each: , (2-inch) cornbread muffins,
2 medium: Onions, chopped
-crumbled, about 5-1/3 cups
4 each: Stalks celery, chopped
6 slice: Sandwich bread, crumbled
3 tbsp: Butter or margarine, melted
2 each: , (10-3/4 ounce) cans chicken
1/2 lbs: Mild bulk pork sausage,
-or turkey broth, undiluted
2 each: Eggs, beaten
2 cup: , water
1/4 tsp: Pepper,
Directions:
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
Submitted By JEFF PRUETT On 10-25-95
Source from luhu.jp
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
Submitted By JEFF PRUETT On 10-25-95
Source from luhu.jp