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Stuffing: Bess Burns' Cornbread Dressing

Source of Recipe

fooddownunder.com


List of Ingredients

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


Recipe

* Make cornbread ahead of time by your favorite recipe in your iron skillet.

* Saute bell pepper, celery, and onion with sausage. Melt 4 chicken ouillion cubes in one cup boiling water. Add chicken broth and butter. Pour all the ingredients into a large Dutch oven with the crumbled cornbread. Add the remaining ingredients. Bake in a 450 degree oven, about 1-1/2 hours, until the crust is brown on top. This will serve 12 amply.

* NOTES : can be doubled easily, you can also reduce the amount of butter and use egg beaters instead of eggs.