Sausage-Cornbread Dressing - cooking recipe

Ingredients

10 (2-inch) cornbread muffins, crumbled (about 5 1/3 c.)
6 slices sandwich bread, crumbled
2 (10 3/4 oz.) cans chicken or turkey broth (undiluted)
2 c. water
2 stalks celery, chopped
1/2 lb. mild bulk pork sausage
1/4 tsp. pepper
2 medium onions, chopped
3 Tbsp. butter or margarine, melted
2 eggs, beaten

Preparation

Soak cornbread and sandwich bread in chicken broth and water in a large bowl about 10 minutes; stir until liquid is absorbed. Saute onion and celery in butter until tender. Add sausage and cook over low heat until sausage is browned; drain. Add sausage mixture, eggs and pepper to bread mixture; stir well. Spoon dressing into a lightly greased 13 x 9 x 2-inch baking dish. Bake at 350\u00b0 for 1 hour or until lightly browned. Makes 8 servings.