kitchen/examples/cornbread_dressing.txt

title: Cornbread Dressing

A lovely dressing recipe for the holidays.

step:

1 package dry cornbread mix

Prepare corn bread as directed on package. Cool, and crumble.

step:

1 cup butter
2 onions (chopped)
1 green bell pepper (chopped)
6 stalks celery (chopped)
1 pound pork sausage

Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and
celery in butter until tender, but not brown. In another pan, cook sausage over
medium-high heat until evenly browned.

step:

16 slices white bread
2 tsp dried sage
1 tsp dried thyme
1 tsp poultry seasoning
1 tsp salt
1/2 teaspoon ground black pepper
1/2 cup chopped fresh parsley
2 eggs
4 cups chicken stock

Place corn bread and bread slices in a food processor. Pulse until they turn
into a crumbly mixture. Transfer mixture to a large bowl. Season with sage,
thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked
vegetables, and sausage with drippings. Stir in eggs and chicken stock. This
mixture should be a bit mushy. Transfer to a greased 9x13 inch pan.

Bake at 325 degrees F (165 degrees C) for 1 hour.