Recipe

1. Sausage - Cornbread Dressing - Slc Ingredients
10 (2-inch) cornbread muffins, 4 Stalks celery; chopped
6 sl Sandwich bread; crumbled 3 tb Butter or margarine; melted
2 (10-3/4 ounce) cans chicken 1/2 lb Mild bulk pork sausage
2 c ;water 2 Eggs; beaten
2 md Onions; chopped 1/4 ts Pepper
Instructions for Sausage - Cornbread Dressing - Slc
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 13quot; x 9quot;
x 2quot; 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