posted by AngelaF 05-07-98 7:11 AM
Source:Better Homes & Gardens Holiday Issue
3/4 lb. bulk pork sausage
3/4 cup finely chopped onion
1/2 cup chopped green pepper
1/2 cup of chopped celery
1/2 cup butter
1 tsp. poultry seasoning
1/8 tsp. pepper
5 cups dry white bread cubes (approx. 7 slices)
5 cups crumbled cornbread
3/4 cup toasted chopped pecans
1-1 1/2 cups chicken broth
Cook the sausage until it's brown. Drain and reserve 2 Tbsp. of the drippings. Set the sausage and drippings aside.
In the same skillet you cooked the sausage in, cook the onion, green pepperand celery in hot butter. Cook those only until tender - do not brown them. Remove from heat.
In a large (6-qt.) bowl beat the eggs then stir in the poultry seasoning and pepper. Add the bread and cornbread and toss until coated with the egg mixture. Add the sausage, drippings, onions/green pepper/celery mixture and pecans. Mix well. Add enough broth to moisten (about 1 cup or less), again, mixing well.
If you're not cooking this inside a bird, place the dressing in a casserole, drizzle with the remaining broth to get the desired moistness. Bake, covered in a 325° F oven for 40-45 minutes or till hot. Makes 10-12 side-dish servings.
Note: for the cornbread, you can make your own recipe or use a package mix (you'll need 2(8 1/2 oz. packages).
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