Recipe - Moist Cornbread Dressing - Slc

6 cup Cornbread crumbs
5 cup Soft breadcrumbs; toasted
6 Chickenflavored bouillon
cubes
4 cup ;boiling water
1 cup Celery; finely chopped
1 cup Onion; finely chopped
1 cup Green pepper; finely chopped
One fourth cup Butter or margarine; melted
One half pound Bulk pork sausage
1 teaspoon Poultry seasoning
One half teaspoon Salt
One fourth teaspoon Pepper
4 Eggs; beaten
1 cup 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 848707095 Typos by Jeff Pruett