Pasta, Potatoes, & Rice Cornbread - Sausage Dressing Serves 8 to 10 8-ounce bag bread stuffing 8-ounce bag Pepperidge Farm cornbread stuffing 6 chicken-flavored bouillon cubes 4 cups boiling water 1 cup pecan pieces 1 large onion, chopped 1 large green pepper, chopped 4 stalks celery, chopped ¼ cup butter or margarine, melted 1 pound bulk pork sausage 1 teaspoon poultry seasoning ½ teaspoon salt ¼ teaspoon pepper 4 eggs, beaten
Combine bread stuffing and cornbread stuffing in large bowl. Dissolve bouillon cubes in boiling water; pour over crumb mixture;add pecan pieces, and stir well. Sauté onion, green pepper, and celery in margarine until tender. Add to crumb mixture. Brown sausage in skillet; drain. Stir sausage and remaining ingredients into crumb mixture. Spoon into lightly greased 13” x 9” x 2” baking dish; bake at 350 degrees for about 45 minutes. Gail Hobgood
153