6 c Cornbread crumbs
5 c Soft breadcrumbs; toasted
6 Chicken-flavored bouillon
-cubes
4 c ;boiling water
1 c Celery; finely chopped
1 c Onion; finely chopped
1 c Green pepper; finely chopped
1/4 c Butter or margarine; melted
1/2 lb Bulk pork sausage
1 ts Poultry seasoning
1/2 ts Salt
1/4 ts Pepper
4 Eggs; beaten
1 c Pecans; finely chopped
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
Yields
8 Servings