Cornbread Pepper Dressing

Name: Cornbread Pepper Dressing
Ingredients: 14 lb breakfast sausage; 12 onion, chopped; 18 cup butter; 18 cup coconut oil; 1 14 cups water; 7 ounces cornbread stuffing mix; 1 large egg; 12 cup dried currant; 12 cup pine nuts; 1 tablespoon black pepper (less to taste); 1 teaspoon sea salt; 1 teaspoon poultry seasoning; 1 teaspoon marjoram

13 ingredients

8 steps

Ingredients

14 lb breakfast sausage
12 onion, chopped
18 cup butter
18 cup coconut oil
1 14 cups water
7 ounces cornbread stuffing mix
1 large egg
12 cup dried currant
12 cup pine nuts
1 tablespoon black pepper (less to taste)
1 teaspoon sea salt
1 teaspoon poultry seasoning
1 teaspoon marjoram

Directions

1

Saute sausage and onions with butter and coconut oil until saugsage is cooked through.
2

Add water and bring to boil.
3

Remove from heat and add cornbread.
4

Toss until evenly moist.
5

Add remaining ingredients.
6

If not using immediately, reserve egg for later addition.
7

Toss until well blended.
8

Stuff your bird or bake in medium casserole dish in 350 degree oven for 25 to 30 minutes.