Moist Cornbread Dressing
|Cornbread crumbs||6 Cup (96 tbs)|
|Toasted breadcrumbs||5 Cup (80 tbs)|
|Chicken bouillon cubes||6|
|Boiling water||4 Cup (64 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Bulk pork sausage||1⁄2 Pound|
|Poultry seasoning||1 Teaspoon|
|Eggs||4 , beaten|
|Chopped pecans||1 Cup (16 tbs)|
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.