10 ea (2-inch) cornbread muffins,
-crumbled (about 5-1/3 cups)
6 sl Sandwich bread; crumbled
2 ea (10-3/4 ounce) cans chicken
-or turkey broth; undiluted
2 c ;water
2 md Onions; chopped
4 ea Stalks celery; chopped
3 tb Butter or margarine; melted
1/2 lb Mild bulk pork sausage
2 ea 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
