---------- Recipe via Meal-Master (tm) v8.05
  
      Title: Moist Cornbread Dressing
 Categories: Stuffing
      Yield: 8 Servings
  
      6 c  Corn bread crumbs
      5 c  Soft breadcrumbs; toasted
      6 ea Chicken-flavored bouillon
           - cubes
      4 c  Water; boiling
      1 c  Celery; finely chopped
      1 c  Onion; finely chopped
      1 c  Green pepper; finely chopped
    1/4 c  Butter; melted
    1/2 lb Bulk pork sausage
      1 ts Poultry seasoning
    1/2 ts Salt
    1/4 ts Pepper
      4 ea Eggs; beaten
      1 c  Pecans; finely chopped
  
  Combine cornbread crumbs and breadcrumbs in a large bowl. Dissolve
  bouillon cubes in boiling water; pour over crumb mixture and stir
  well.

  Saute celery, onion, and green pepper in butter until tender; add
  to crumb mixture, stirring well.

  Brown sausage in a heavy skillet; drain. Stir sausage and remaining
  ingredients into corn bread mixture. Spoon into a lightly greased
  13x9x2" baking dish; bake at 350°F for 45 minutes.
   
  Note: Dressing is too moist to bake in a turkey.
   
  Recipe by Susan Carlisle Payne

  Recipe FROM: The Southern Living Cookbook, 1987

  Typed by: Jeff Pruett
  
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