Corn Muffin and Sausage Dressing

Corn Muffin and Sausage Dressing
Corn Muffin and Sausage Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    corn muffins, broken into pieces

  • 1

    6 oz can refrigerated biscuit dough, baked according to instructions, cooled and broken into pieces

  • 1/2

    tsp celery salt

  • 1

    tsp poultry seasoning

  • 1

    tsp baking powder

  • salt

  • pepper

  • 2

    tbsp butter

  • 1

    cup chopped onions

  • 1

    cup thinly sliced celery

  • 1/2

    cup sliced mushrooms

  • 1/2

    cup chopped green bell pepper

  • 1/2

    lb seasoned pork sausage, browned and drained

  • 1

    egg, beaten

  • 1

    14 1/2 oz can chicken broth

Directions

Preheat oven to 350. Lightly grease a 13 x 9" pan. Place corn muffin and biscuit pieces in a large bowl. Add celery salt, poultry seasoning, baking powder, and salt and pepper to taste. Set aside. Melt butter over medium heat in a saute pan, add vegetables and cook until softened. Gently stir cooled pork sausage and sauteed vegetables into the muffin/biscuits. In a small bowl, combine beaten egg and chicken broth. Add to the dressing mixture and stir just until all ingredients are moistened. Place mixture in the prepared pan. Bake for 40-45 minutes, or until set and lightly browned. Serve warm.

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