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Holiday Dressing

SUBMITTED BY: Louise

"This recipe was given to me by my friend Gloria 15 years ago. I have used it ever since then. No other dressing will serve the purpose, according to my adult son."

RECIPE RATING:

Read Reviews (118)

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PREP TIME	20 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 45 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (7.5 ounce) package dry cornbread mix
1 cup butter
2 onions, chopped
1 green bell pepper, chopped
6 stalks celery, chopped
1 pound pork sausage
16 slices white bread
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped fresh parsley
2 eggs
4 cups chicken stock

DIRECTIONS

Prepare corn bread as directed on package. Cool, and crumble.
Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned.
Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9x13 inch pan.
Bake at 325 degrees F (165 degrees C) for 1 hour.

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REVIEWS

Reviewed on Nov. 9, 2005 by BAMATT

Very good recipe. Thanks for sharing. The only change I made was to use an 8" skillet of... MORE

Reviewed on Nov. 16, 2002 by GINNYG

This turned out great! I did use a little less broth; about a 1/2 cup less. The flavor was... MORE

Reviewed on Nov. 12, 2003 by OHIE

I made this recipe using Mrs. Cubbison's seasoned bread crumbs, one pkg. cornbread and one... MORE

Reviewed on Nov. 13, 2003 by WONDERSHEA

This is wonderful! It is super moist and very easy. It does take some prep time, but well... MORE

Reviewed on Nov. 12, 2003 by FORUS123

I made this for 2001 Thanksgiving and for Easter 2002. It's my family's new dressing! They... MORE

Reviewed on Oct. 9, 2003 by Daniel den Hoed

Nothing fancy or unusual about this, it's just good, old fashioned tasting stuffing. Brought... MORE

Reviewed on Nov. 26, 2002 by STARDUST_331

This recipe is very good. I used mushrooms instead of onions, and that worked out nicely. It... MORE

Reviewed on Jul. 20, 2006 by BLUEBUG52

My family is so picky about their dressing, they will only eat it if it's simple and classic. ... MORE

Reviewed on Nov. 12, 2003 by BIG CHEESE

This was enjoyed by all on Thanksgiving!! The only thing I would leave out next time would be... MORE

Reviewed on Oct. 9, 2003 by CHEECHEE

I thought this recipe was terrific! No lie. I DEFINATELY agree on cutting back the chicken... MORE

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