Moist Cornbread Dressing Recipe
Moist cornbread dressing is a combined vegetable and sausage dressing. Made with cornbread crumbs and flavored with chicken bouillon along with poultry seasoning, the moist cornbread dressing is baked with pecans to finish.
Ingredients
| 6 cups cornbread crumbs | ||
| 5 cups toasted soft breadcrumbs | ||
| Chicken bouillon cubes | 6 , flavored | |
| Boiling water | 4 Cup (16 tbs) | |
| Celery | 1 Cup (16 tbs), finley chopped | |
| Onion | 1 Cup (16 tbs), finley chopped | |
| Green pepper | 1 Cup (16 tbs), finely chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| 1/2 pound bulk pork sausage | ||
| Poultry seasoning | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Eggs | 4 , beaten | |
| Pecans | 1 Cup (16 tbs), finley chopped | |
Directions
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 inch baking dish; bake at 350° for 45 minutes.
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 inch baking dish; bake at 350° for 45 minutes.
Chef
