When Joniece Puckett's Lithuanian grandmother made this savory Old World dressing in her Chicago home, she never used a recipe. "It was just a little of this and a little of that," says Joniece, who lives in Deer Park, Texas. "I had to run around behind her with a notebook to get it right." Luckily, she did. It's delicious, especially when drenched in piping-hot turkey gravy.
What you'll need
- 8 ounces breakfast sausage
- 1/2 medium onion, chopped
- 1 stalk celery, chopped
- 1 green pepper, chopped
- 1 carrot, chopped
- 1 teaspoon poultry seasoning
- 1 pound corn bread stuffing mix
- 3/4 cup cooked rice
- 2 to 3 cups milk
How to make it
- Heat the oven to 350 degrees. Cook the sausage in a large skillet over medium heat until brown. Add the vegetables and cook until they are soft. Stir in the poultry seasoning, then set the skillet aside.
- Prepare the corn bread stuffing according to the package directions. Add the sausage mixture and the rice. Stir in enough milk to evenly moisten the dressing. Pour the dressing into a large baking dish and bake uncovered for 1 hour or until a crust forms on top. Makes about 10 cups.
