---------- Recipe via Meal-Master (tm) v8.05
  
      Title: Sausage Cornbread Dressing
 Categories: Stuffing, Holidays, Turkey
      Yield: 8 Servings
  
  5 1/2 c  Corn bread muffins;
           - crumbled
      6 sl Sandwich bread; crumbled
 21 1/2 oz Chicken or turkey broth
           - (2 cans); undiluted
      2 c  Water
      2 md Onions; chopped
      4    Celery ribs; chopped
      3 tb Butter; melted
    1/2 lb Mild bulk pork sausage
      2    Eggs; beaten
    1/4 ts Pepper
  
  Soak corn bread 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 13x9x2" baking dish. Bake at
  350°F for 1 hour or until lightly browned.

  Note:

  5 cups homemade unsalted chicken broth may be substituted for
  canned broth and water, additional salt may need to be added.
   
  Recipe by Susan Carlisle Payne

  Recipe FROM: The Southern Living Cookbook, 1987

  Typed by: Jeff Pruett
  
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