Sausage Cornbread Dressing:

[Roxy15]

This is tried and true and it is the only dressing I will make for Thanksgiving.

 

Sausage Cornbread Dressing:

 

2 Pkg.s Sliced Fresh Mushrooms

Celery, Sliced-To Taste

Chopped Onion & Garlic-To Taste

1 Cup Blue Bonnet Margarine

4 Chicken Bouilon Cubes

4 Cups Boiling Water

2 lbs. Farmer John's Hot Sausage

2 Boxes Marie Callender Cornbread Dressing Mix

3 Tsp. Poultry Seasoning

 

Fry sausage; drain.

 

In large skillet, cook mushrooms, celery, onion and garlic in butter until tender.

 

In large mixing bowl, dissolve chicken bouillon in boiling water.

 

Add sausage and mushroom mixture, Marie Callendar's Cornbread Dressing Mix and Poultry Seasoning; mix until all ingredients are combined.

 

Loosely stuff turkey, just before roasting.

 

***You won't be able to put all the stuffing in the turkey-you just want it loosely packed inside of the turkey.

 

Put remaining stuffing in a greased baking dish in the refrigerator until the turkey is done roasting.

 

When the turkey is done roasting, take the turkey out and let it sit for 30 minutes.

 

Take the remaining stuffing out of the refrigerator and bake at 350 degrees for 30 minutes.