Bess Burn's Cornbread Dressing Recipe

• 1 x Black iron skillet of cornbread
• 1/2 x Bell pepper, minced
• 3 x Ribs celery, minced
• 1 bn Green onion,, minced
• 1 med Onion, minced
• 1 lb Bryan's sausage
• 4 x Chicken bouillon cube, dissolved in
• 1 c. Water
• 1 can Morton's chicken broth
• 1 c. Butter
• 4 x Large eggs
• 1 tsp Lawry's seasoning salt
• 1/8 tsp Cayenne pepper
• 1/4 tsp Pepper Salt, to taste
• 1 pt Oysters, liquid removed
• 1 pkt Pepperidge Farm dressing mix

1. Make cornbread ahead of time by your favorite recipe in your iron skillet.
2. Saute/fry bell pepper, celery, and onion with sausage.
3. Heat 4 chicken ouillion cubes in one c. boiling water.
4. Add in chicken broth and butter.
5. Pour all the ingredients into a large Dutch oven with the crumbled cornbread.
6. Add in the remaining ingredients.
7. Bake in a 450 degree oven, about 1-1/2 hrs, till the crust is brown on top.
8. This will serve 12 amply.
9. NOTES : can be doubled easily, you can also reduce the amount of butter and use egg beaters instead of Large eggs.
10. I have also used turkey sausage
11. instead of beef or possibly pork.

black iron skillet, bell pepper, celery, green onion, onion, sausage, chicken bouillon cube, water, chicken broth, butter, eggs, salt, cayenne pepper, pepper, oysters, dressing mix

Taken from cookeatshare.com/recipes/bess-burn-s-cornbread-dressing-83800 (may not work)