---------- Recipe via Meal-Master (tm) v8.05 
  
      Title: Sausage - Cornbread Dressing - Slc 
 Categories: Side dish, Holidays, Southern, Turkey 
      Yield: 8 Servings 
  
     10 ea (2-inch) cornbread muffins, 
           -crumbled (about 5-1/3 cups) 
      6 sl Sandwich bread; crumbled 
      2 ea (10-3/4 ounce) cans chicken 
           -or turkey broth; undiluted 
      2 c  ;water 
      2 md Onions; chopped 
      4 ea Stalks celery; chopped 
      3 tb Butter or margarine; melted 
    1/2 lb Mild bulk pork sausage 
      2 ea Eggs; beaten 
    1/4 ts Pepper 
  
     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 
  
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