holiday dressing
 
makes 8 to 10 servings 
 
1   green bell pepper, chopped
6 stalk  celery, chopped
2   onions, chopped
1 cup  butter
1 lb.  pork sausage
16 slice  white bread
1   16 ounce) package dry cornbread mix
2 tsp  dried sage
1 tsp  dried thyme
1 tsp  salt
1 tsp  poultry seasoning
1/2 tsp  ground black pepper
1/2 cup  chopped parsley
2   eggs
4 cup  chicken stock
 
preheat oven to 325 degrees f (165 degrees c). grease a 9x13 inch pan. set 
aside. prepare cornbread mix according to box instructions. put cornbread 
and bread slices in a blender or food processor. pulse until they turn 
into a crumbly mixture. in a large skillet, cook and stir onions, pepper, 
celery, and butter until tender but not brown. in another pan, cook 
sausage over medium-high heat until well browned. with breads, add sage, 
thyme, poultry seasoning, salt, pepper, chopped parsley, onions, and 
sausage with drippings. stir in eggs and chicken stock. this mixture 
should be a bit mushy. pour into prepared pan. bake for 1 hour. 
 
 
-- 
 
(ID: 78073) Mirror: rec.food.recipes: Tue, Oct 21, 2003


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