Sausage Cornbread Dressing

[Roxy15]

This dressing is tried and true and it is good!

 

Sausage Cornbread Dressing:

 

 

 

1 lb. Farmer John Hot Sausage

 

1 Pkg. Sliced Fresh Mushrooms

 

1/2 Cup Blue Bonnet Margarine

 

2 Cups Chopped Onion

 

Chopped Garlic, To Taste

 

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 Or Chicken Broth In Microwave Or On Stove.

 

 

Add 2 Tsp. Instant Chicken Bouillon If Using Just Water; Stir Until Chicken Bouillon Is Dissolved.

 

 

 

Lightly Butter 9x13-in. Baking Dish.

 

 

***I Use A Cake Pan.

 

 

In a Large Skillet, Over Medium Heat, Cook The Sausage, Breaking Up & Stirring Frequently, Until Sausage Is No Longer Pink; Drain.

 

 

Put Sausage On A Paper-Towel Lined Plate To Drain.

 

 

Clean The Skillet & Melt 1/2 Cup Blue Bonnet Margarine Over Medium-Low Heat.

 

 

Add 2 Cups Chopped Onion, Choppped Garlic & 1-1/2-2 Cups Sliced Celery.

 

 

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 & Chicken Broth Until Well Moistened, But, Not Mushy!

 

 

***If Dressing Looks Too Dry, Add More Chicken Broth

 

 

Pak Gently Into A 9x13-in. Baking Dish-(I Use A Cake Pan) & Cover Tightly With Aluminum Foil.

 

 

Refrigerate Until Turkey Is Done Roasting.

 

 

When The Turkey Is Resting-(After It Is Done)-Preheat Oven To 350 Degrees.

 

 

Once Oven Is Preheated To 350 Degrees, Bake Sausage Cornbread Dressing For 25 Minutes.

 

 

***Cover Dressing With Aluminum Foil If The Top Begins To Get Too Brown.