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.
