Dressing - cooking recipe

Ingredients

1 large bag cornbread dressing crumbs
1 lb. sausage
1 c. chopped onion
1 c. chopped green pepper
1/4 c. butter
1/2 c. diced pimentos
1 (1 lb.) can creamed corn
1 1/2 c. chicken bouillon

Preparation

In a large skillet, brown sausage and crumble.
When brown, drain grease.
Add butter, onion and green pepper and cook until tender.
In a large bowl, combine dressing mix, corn, pimentos, bouillon and the pax mixture.
Mix well.
Put into crock-pot and cook for 2 hours on high.
Makes 12 servings.