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