Cornbread Dressing

Name: Cornbread Dressing
Ingredients: 2 boxes Jiffy cornbread muffin mix, baked according to pkg. directions; 1 fryer, boiled, deboned and chopped, reserving broth; 1 lb. bulk pork sausage; 2 med. onions, chopped; 1 bunch shallots, chopped; 3 stalks celery, chopped; parsley; salt and pepper to taste; About 2/3 of a stale French bread, moistened with water

9 ingredients

6 steps

Ingredients

2 boxes Jiffy cornbread muffin mix, baked according to pkg. directions
1 fryer, boiled, deboned and chopped, reserving broth
1 lb. bulk pork sausage
2 med. onions, chopped
1 bunch shallots, chopped
3 stalks celery, chopped
parsley
salt and pepper to taste
About 2/3 of a stale French bread, moistened with water

Directions

1

Saute seasonings; add pork sausage and cook until seasonings are tender and pork is cooked.
2

Add chicken and cook about 10 minutes more.
3

Crumble cornbread in a large bowl and mix with bread.
4

Add chicken mixture and mix well.
5

Add enough chicken broth to make mixture very moist.
6

It will dry out during baking. Put in a baking dish and bake at 325 degrees for about 1 hour.