1 lb Sausage
4 Stalks Celery, chopped
2 Medium Onions, chopped
5 c. Stale Cornbread, crumbled
3 c. Stale Bread, cubed
3 1/2 c. Chicken Broth
1 tsp Sage
1 tsp Poultry Seasoning
1/4 tsp Pepper
2 Eggs
Three days before make cornbread. Lay out cornbread and white bread, uncovered so that they can get stale.
Cook sausage, celery, and onion until meat is done and vegetables are soft. Drain. Combine stale breads, sausage mixture, and remaining ingredients. Spoon into a greased 9 x 13 pan. Bake uncovered at 350 degrees for 35 - 40 minutes.
**I normally get my breads stale and cook the sausage and vegetables the weekend before Thanksgiving. Makes for easy assembly on Thanksgiving day.
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