Sausage Cornbread Dressing

[Roxy15]

Sausage Cornbread Dressing:

 

1 lb. Farmer John Hot Sausage Or Regular Sausage

1 Pkg. Sliced Fresh Mushrooms

1/2 Cup Blue Bonnet Margarine

2 Cups Chopped Onion

1-1/2-2 Cups Sliced Celery

1 T. Poultry Seasoning

Salt & Pepper To Taste

2 Tsp. Instant Chicken Bouillon

2 Cups Boiling Water

1 Box Marie Callender’s Cornbread Dressing

 

Boil 2 cups water in microwave or on stove.

 

Add 2 Tsp. Instant Chicken Bouillon; stir.

 

Lightly butter a 9x13-inch baking dish. Heat oven to 350 degrees.

 

In a large skillet over medium heat, cook the sausage, breaking up and stirring frequently, until sausage is no longer pink. Remove to paper towels to drain.

 

Wipe out the skillet and melt the butter over medium-low heat. Add the onion and celery and cook, stirring, until the vegetables are softened, about 5-7 minutes.

 

In a large mixing bowl, put Marie Callender’s Cornbread Dressing Mix; add the vegetables with the butter and the drained sausage. Stir in poultry seasoning and chicken broth until well moistened, but not mushy. Pack gently into a 9x13-in. cake pan. Bake for 25 minutes.

 

***Cover with foil if the top begins to get too browned.

 

***If the Sausage Dressing look too dry after adding all the ingredients; add more Instant Chicken Bouillon to boiling water; add to mixing bowl; stir.