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| 10 | (2-inch) cornbread muffins, crumbled (about 5-1/3 cups) |
| 6 Scheibe | Sandwich bread; crumbled |
| 2 | (10-3/4 ounce) cans chicken or turkey broth; undiluted |
| 2 Tasse | water |
| 2 mittel | onions chopped |
| 4 | Stalks celery chopped |
| 3 Esslöffel | butter or margarine, melted |
| 1/2 x ca. 450 g | Mild bulk pork sausage |
| 2 | eggs beaten |
| 1/4 Teelöffel | pepper |
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Soak cornbread and sandwich bread in chicken broth and water in a large bowl about 10 minutes; stir until liquid is absorbed.
Saute onion and celery in butter until tender. Add sausage, and cook over low heat until sausage is browned; drain. Add sausage mixture, eggs, and pepper to bread mixture; stir well.
Spoon dressing into a lightly greased 13" x 9" x 2" baking dish. Bake at 350 degrees F for 1 hour or until lightly browned. Yield: 8 servings.
broth and water, additional salt may need to be added.
_The Southern Living Cookbook_ Compiled & edited by Susan Carlisle Payne. Oxmoor House, 1987 Isbn 8487-0709-5 Typos by Jeff Pruett
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