Bess Burn's Cornbread Dressing

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Title: Bess Burn's Cornbread Dressing
Yield: 12 Servings
Categories: Dressings, Holidays


1 Black iron skillet of
1/2 Bell pepper; chopped
3 Ribs celery; chopped
1 bn Green onion,; chopped
1 md Onion; chopped
1 lb Bryan's sausage
4 Chicken bouillon cube;
-dissolved in
1 c Water
1 cn Morton's chicken broth
1 c Butter
4 Eggs
1 ts Lawry's seasoning salt
1/8 ts Cayenne pepper
1/4 ts Pepper
Salt; to taste
1 pt Oysters; drained
1 pk 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 1-1/2 hours, until
the crust is brown on top. This will serve 12 amply.
Recipe By : Mrs. Elton Upshawjr.the County Country Collections Posted to MC-Recipe Digest V1 #280 Date: Tue, 05 Nov 1996 18:49:18 -0600 From: JOHN WOODS
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.