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
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
Yields
8 Servings