Bess Burn's Cornbread Dressing
- 1 Black iron skillet of
- -cornbread
- 1/2 Bell pepper; chopped
- 3 Ribs celery; chopped
- 1 bn Green onion,; chopped
- 1 md Onion; chopped
- 1 lb Bryan's sausage
- 4 Chicken bouillon cube;
- -dissolved in
- 1 c Water
- 1 cn Morton's chicken broth
- 1 c Butter
- 4 Eggs
- 1 ts Lawry's seasoning salt
- 1/8 ts Cayenne pepper
- 1/4 ts Pepper
- Salt; to taste
- 1 pt Oysters; drained
- 1 pk Pepperidge Farm dressing mix
Make cornbread ahead of time by your favorite recipe in your iron skillet.
Saute bell pepper, celery, and onion with sausage. Melt 4 chicken ouillion
cubes in one cup boiling water. Add chicken broth and butter. Pour all the
ingredients into a large Dutch oven with the crumbled cornbread. Add the
remaining ingredients. Bake in a 450 degree oven, about 1-1/2 hours, until
the crust is brown on top. This will serve 12 amply.
Recipe By : Mrs. Elton Upshaw< jr.the County Country Collections
Posted to MC-Recipe Digest V1 #280
Date: Tue, 05 Nov 1996 18:49:18 -0600
From: JOHN WOODS
NOTES : can be doubled easily, you can also reduce the amount of butter and
use egg beaters instead of eggs. I have also used turkey sausage
instead of beef or pork.
Saute bell pepper, celery, and onion with sausage. Melt 4 chicken ouillion
cubes in one cup boiling water. Add chicken broth and butter. Pour all the
ingredients into a large Dutch oven with the crumbled cornbread. Add the
remaining ingredients. Bake in a 450 degree oven, about 1-1/2 hours, until
the crust is brown on top. This will serve 12 amply.
Recipe By : Mrs. Elton Upshaw< jr.the County Country Collections
Posted to MC-Recipe Digest V1 #280
Date: Tue, 05 Nov 1996 18:49:18 -0600
From: JOHN WOODS
NOTES : can be doubled easily, you can also reduce the amount of butter and
use egg beaters instead of eggs. I have also used turkey sausage
instead of beef or pork.
