3/4 c Chopped celery
1/2 c Chopped onion
4 tb Butter
2 c Dry bread cubes*
3 c Dry cornbread cubes**
1 c Chicken stock (up to 2)
1 pk Johnsonville Maple flavored
3/4 c Pecans
1/2 ts Sage (or more depending on
1/2 ts Parsley
Salt and pepper to taste
In skillet over meduim low heat, saute celery, onions and pecans in butter
until onions are soft and transulecent. Meanwhile combine breads in a
mixing bowl and pour the stock over (The amount of stock used depends on
how sticky you want the dressing) and toss to moisten. Add onion mixture.
In same skillet, cook sausage until brown and crumble. Drain well and add
to bread mixture. Add seasons and adjust to taste. Place in greasedd 8×8
pan and bake at 350D for 45 minutes or until lightly brown.
* I like to use Pepperidge Farm Toasting bread for my bread cubes. I cut
them into squares (remove crust) and set them out for a day.
** I use the Jiffy cornbread mix in the little box. Bake in a loaf pan.
Cool, cut off crusts and leave out for a day.
*** I like alot of sausage in my dressing. You can adjust to your own
taste. If you don’t have Johnsonville near you, use any bulk sausage you
like. Add a tablespoon or so of Real Maple syrup if you want the taste of