Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
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" 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
