Recipe - Bess Burns Cornbread Dressing

1 Black iron skillet of
cornbread
One half Bell pepper; chopped
3 Ribs celery; chopped
1 bn Green onion,; chopped
1 md Onion; chopped
1 pound Bryan's sausage
4 Chicken bouillon cube;
dissolved in
1 cup Water
1 cn Morton's chicken broth
1 cup Butter
4 Eggs
1 teaspoon Lawry's seasoning salt
1/8 teaspoon Cayenne pepper
One fourth teaspoon Pepper
Salt; to taste
1 pt Oysters; drained
1 pack Pepperidge Farm dressing mix

Make cornbread ahead of time by your favorite recipe in your iron skillet.
Saute bell pepper, celery, and onion with sausage. Melt 4 chicken ouillion
cubes in one cup boiling water. Add chicken broth and butter. Pour all the
ingredients into a large Dutch oven with the crumbled cornbread. Add the
remaining ingredients. Bake in a 450 degree oven, about 1One half hours, until
the crust is brown on top. This will serve 12 amply.
Recipe By : Mrs. Elton Upshaw jr.the County Country Collections

Posted to MCRecipe Digest V1 #280

Date: Tue, 05 Nov 1996 18:49:18 0600

From: JOHN WOODS stix@internetwork.net

NOTES : can be doubled easily, you can also reduce the amount of butter and
use egg beaters instead of eggs. I have also used turkey sausage

instead of beef or pork.