Corn Muffin and Sausage Dressing
Best Brands Corp.
3 Kirkland Signature
corn muffins, broken into pieces
1 6-ounce can refrigerated biscuit
dough, baked according to
instructions, cooled and
broken into pieces
1/2 teaspoon celery salt
1 teaspoon poultry seasoning
1 teaspoon baking powder
Salt and pepper
2 tablespoons butter
1 cup chopped onions
1 cup thinly sliced celery
1/2 cup sliced mushrooms
1/2 cup chopped green
bell pepper
1/2 pound seasoned pork sausage,
browned and drained
1 egg, beaten
1 14 1/2-ounce can chicken broth
Preheat oven to 350°F. Lightly grease a 13-by-9-inch pan.
Place corn muffin and biscuit pieces in a large bowl. Add celery salt, poultry
seasoning, baking powder, and salt and pepper to taste. Set aside.
Melt butter over medium heat in a sauté pan, add vegetables and cook until softened.
Gently stir cooled pork sausage and sautéed vegetables into the muffins/biscuits.
In a small bowl, combine beaten egg and chicken broth. Add to the dressing
mixture and stir just until all ingredients are moistened.
Place mixture in the prepared pan. Bake for 40-45 minutes, or until set and lightly
browned. Serve warm. Makes 12 servings.
