Recipe - Sausage - Cornbread Dressing - Slc

10 (2inch) cornbread muffins,
crumbled (about 51/3 cups)
6 sl Sandwich bread; crumbled
2 (10Three fourths ounce) cans chicken
or turkey broth; undiluted
2 cup ;water
2 md Onions; chopped
4 Stalks celery; chopped
3 tablespoon Butter or margarine; melted
One half pound Mild bulk pork sausage
2 Eggs; beaten
One fourth teaspoon 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 848707095 Typos by Jeff Pruett