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  • Bess Burn's Cornbread Dressing

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    Bess Burn's Cornbread Dressing
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x Black iron skillet of cornbread
    • 1/2 x Bell pepper, minced
    • 3 x Ribs celery, minced
    • 1 bn Green onion,, minced
    • 1 med Onion, minced
    • 1 lb Bryan's sausage
    • 4 x Chicken bouillon cube, dissolved in
    • 1 c. Water
    • 1 can Morton's chicken broth
    • 1 c. Butter
    • 4 x Large eggs
    • 1 tsp Lawry's seasoning salt
    • 1/8 tsp Cayenne pepper
    • 1/4 tsp Pepper Salt, to taste
    • 1 pt Oysters, liquid removed
    • 1 pkt Pepperidge Farm dressing mix

    Directions

    1. Make cornbread ahead of time by your favorite recipe in your iron skillet.
    2. Saute/fry bell pepper, celery, and onion with sausage. Heat 4 chicken ouillion cubes in one c. boiling water. Add in chicken broth and butter. Pour all the ingredients into a large Dutch oven with the crumbled cornbread. Add in the remaining ingredients. Bake in a 450 degree oven, about 1-1/2 hrs, till the crust is brown on top. This will serve 12 amply.
    3. NOTES : can be doubled easily, you can also reduce the amount of butter and use egg beaters instead of Large eggs. I have also used turkey sausage
    4. instead of beef or possibly pork.

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