---------- Recipe via Meal-Master (tm) v8.05 
   
       Title: Sausage - Cornbread Dressing - Slc 
  Categories: Side dish, Holidays, Southern, Turkey 
       Yield: 8 Servings 
   
      10 ea (2-inch) cornbread muffins, 
            -crumbled (about 5-1/3 cups) 
       6 sl Sandwich bread; crumbled 
       2 ea (10-3/4 ounce) cans chicken 
            -or turkey broth; undiluted 
       2 c  ;water 
       2 md Onions; chopped 
       4 ea Stalks celery; chopped 
       3 tb Butter or margarine; melted 
     1/2 lb Mild bulk pork sausage 
       2 ea Eggs; beaten 
     1/4 ts Pepper 
   
      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 
   baking dish. Bake at 350 degrees F for 1 hour or until 
   lightly browned.  Yield: 8 servings. 
    
   Note: 5 cups homemade unsalted chicken broth may be 
   substituted for canned broth and water, additional 
   salt may need to be added. 
    
   _The Southern Living Cookbook_ Compiled & edited by 
   Susan Carlisle Payne. Oxmoor House, 1987  ISBN 
   8487-0709-5    Typos by Jeff Pruett 
   
 -----