"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cornbread Dressing Recipe

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This recipe for Cornbread Dressing, by , is from The Seymore's and their Friends Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Settlemyer
Added: Tuesday, October 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c chopped celery
1/2 c chopped onion
1/2 c grated carrots
1/2 stick margarine
2 packages of 8-ounce cornbread mix, baked according to directions and crumbled
3 slices day-old white bread, cubed
1/4 pound pork sausage, browned and drained
2 eggs, slightly beaten
1 10 ounce can cream of mushroom soup
1/2 t poultry seasoning
Salt and pepper
1 cup turkey broth

Directions:
Directions:
Saute vegetables in margarine. Mix cornbread and bread. Pour vegetable mixture over bread mixture. Add sausage, eggs, soup and seasonings. Add 1 cup broth and mix lightly. Spoon into greased 10x13 baking dish. Pour additional cup or more of broth over mixture. Bake at 350 degrees about 1 hour or until golden brown.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I saute the vegetables and cook the sausage and cornbread the night before, so all I have to do is put it all together the next day.

 

 

 

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