Harvest Apple Dressing

Course : Dressings
Serves: 1
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------ corn bread
3/4 cup enriched corn meal
1/4 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup milk
1/4 cup margarine or butter; melted
------ harvest apple dressing
3 cups soft bread cubes
1/2 pound bulk pork sausage -- cooked and drained
1 cup chopped apple
1/2 teaspoon sage -- crushed
1/8 teaspoon pepper
1/2 cup chopped onion
1/4 cup margarine or butter
1 teaspoon chicken bouillon granules
1 1/4 cups warm water
1 large egg

Preparation / Directions:

CORN BREAD: Heat oven to 425 F. Grease 8x4-inch loaf pan. Combine 3/4 cup Aunt Jemima or Quaker Enriched Corn Meal, 1/4 cup all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder and 1/4 teaspoon salt. Combine egg, 1/2 cup milk, and 1/4 cup melted margarine or butter. Add to corn mixture; mix just until dry ingredients are moistened. Pour into prepared pan. Bake about 30 minutes or until golden brown. Cool on wire rack. DRESSING: Heat oven to 350 F. In large bowl, crumble Corn Bread. Add bread cubes, sausage, apple, sage and pepper; mix well. Cook onion in margarine until tender; add to corn bread mixture. Stir bouillon granules into warm water; add to corn bread mixture. Stir in egg. (For moister dressing, stir in additional water.) Spoon into 2-qt. casserole. Cover;* bake 45 minutes or until heated through. Serve with chicken, turkey, ham or pork. SIXTEEN 1/2 CUP SERVINGS *NOTE: At this point, dressing may be refrigerated several hours or overnight. Increase baking time to about 1 hour.

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