Old Fashioned Stuffing Cornbread Stuffing Holiday Dressing
Old Fashioned Stuffing
4 cup diced celery 1 cup onion, chopped 1 cup margarine 4 qt. dry bread cubes 1 Tbsp. salt 1 1/2
tsp. poultry seasoning
1/2 tsp. sage
2/2 tsp. pepper Hot broth or water
Cook celery and onion in hot margarine, until transparent. Turn into large bowl. Add other
ingredients; mix well. Makes enough stuffing for 14 to 18 pound turkey. If a moist dressing is
preferred add more broth. stuffing can be cooked separately in 350 degree oven, covered for 15
minutes then uncovered for 15 minutes.
Cornbread Stuffing
1 15-ounce box corn bread mix 1 12-ounce package sage-flavored sausage 12 large mushrooms, chopped 1
green bell pepper, chopped 1 red bell pepper, chopped 1 large yellow onion, peeled and chopped 2
teaspoons dried marjoram (divided) 1 teaspoon dried oregano Salt and pepper
Make corn bread according to package directions. Cool. Crumble sausage into small pieces over a
bowl. Dump sausage into a large skillet and cook over medium high-heat until you can't see any pink
places on it. Stir it once in a while. When it's done, take the pan off the heat. Line a plate with
a paper towel, and drain sausage on it. Carefully chop mushrooms, green and red peppers, and onion.
Put them in a large mixing bowl and sprinkle with 1 teaspoon of the marjoram. Mix together with your
hands or a mixing spoon. Once the corn bread is cool, crumble it into the mixing bowl with the
vegetables. Add remaining 1 teaspoon marjoram and the oregano. Add salt and pepper to taste. Then
mix in the sausage.
Baking alone: If you are not stuffing the turkey, place the mixture in a greased 9 X 13-inch pan.
Cover with foil and bake at 350 degrees for 35 to 45 minutes. OR Stuff the turkey: but don't pack
the stuffing in tightly, just push it in firmly.
Holiday Dressing
Makes 8 to 10 servings
1 green bell pepper, chopped 6 stalks celery, chopped 2 onions, chopped 1 cup butter 1 pound pork
sausage 16 slices white bread
2 (1ounce) package dry cornbread mix 2 teaspoons dried sage 1 teaspoon dried thyme 1 teaspoon salt
1 teaspoon poultry seasoning
3/2 teaspoon ground black pepper
4/2 cup chopped parsley 2 eggs 4 cups chicken stock
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan. Set aside. Prepare cornbread
mix according to box instructions. Put cornbread and bread slices in a blender or food processor.
Pulse until they turn into a crumbly mixture. In a large skillet, cook and stir onions, pepper,
celery, and butter until tender but not brown. In another pan, cook sausage over medium-high heat
until well browned. With breads, add sage, thyme, poultry seasoning, salt, pepper, chopped parsley,
onions, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit
mushy. Pour into prepared pan. Bake for 1 hour.
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