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Down South Dressing Recipe

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This recipe for Down South Dressing, by , is from Resurrection Lutheran Church Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

David Sonnenberg


1/2 cup butter
3/4 cup minced onion
1/2 cup minced green peppers
1/2 cup minced celery
1 cup chicken-bouillon cube
5 cups crumbled corn bread (one package of Jiffy or other brand)
5 cups day-old white bread crumbs (the one day of the year that Wonder Bread can be justified!)
1/2 pound of fresh-pork sausage links, cut up
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon poultry seasoning
2 eggs, beaten
3/4 cup chopped pecans
1/2 cup broth from the cooked giblets

In hot butter in skillet, saute onions, green peppers, celery until tender. Dissolve bouillon cube in about 2/3 cup hot water, sprinkle over white and cornbread crumbs. Add sautéed vegetables. In same skillet, saute sausage until browned.
To crumb mixture, add salt, pepper, poultry seasoning, eggs, pecans, then sausages and drippings and the 1/2 cup of giblet broth; if mix appears to be too dry add a bit more broth. Toss until well mixed. Bake in a 8x8 pan for 45 min in 325 oven.

(I cut up and cook the veggies, fix the corn bread and crumble both breads the night before. I also cook the sausages the night before. The day of cooking I add all together.)

Personal Notes:
Personal Notes:
My mom cuts up and cooks the veggies, makes the corn bread and crumbles both breads the night before. She also cooks the sausages the night before. The day of cooking she adds all together.




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