Sausage Corn Bread Dressing

Dec 8, 2010
  • 8 ounces breakfast sausage
  • 1/2 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 green pepper, chopped
  • 1 carrot, chopped
  • 1 teaspoon poultry seasoning
  • 1 pound corn bread stuffing mix
  • 3/4 cup cooked rice
  • 2 to 3 cups milk
  1. Heat the oven to 350 degrees. Cook the sausage in a large skillet over medium heat until brown. Add the vegetables and cook until they are soft. Stir in the poultry seasoning, then set the skillet aside.

  2. Prepare the corn bread stuffing according to the package directions. Add the sausage mixture and the rice. Stir in enough milk to evenly moisten the dressing. Pour the dressing into a large baking dish and bake uncovered for 1 hour or until a crust forms on top. Makes about 10 cups.


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