Country Cornbread Dressing

This recipe was clipped from an old issue of the Houston Chronicle, as part of an ad for Quaker Corn Meal. The great thing is you don't have to make the cornbread first! I can't tell how old the newspaper was, but on the back of the clipping there's a grocery ad promoting a 12-ounce package of bacon for 89 cents, so I guess that's pretty old! You can lighten this up a bit by using turkey sausage instead of pork.

• Ready In: 1 hr
• Serves: 6
• Yields: 6 cups

Ingredients

• 1⁄2 lb bulk sausage
• 1⁄2 small onion
• 1  cup flour
• 1  cup cornmeal
• 1  tablespoon baking powder
• 1⁄2 teaspoon sage
• 1 1⁄4 cups milk
• 1⁄4 cup margarine
• 1  egg
• 2  medium apples
• 1⁄2 cup  apple juice

Directions

1. Chop the onion and the apples. Melt the margarine. Preheat the oven to 350 degrees.
2. Cook the sausage and onion in a heavy skillet until the meat is browned and the onion is tender. Drain well.
3. Combine the flour, corn meal, baking powder and sage in a large bowl. Add the sausage, milk, melted margarine, and egg. Mix well.
4. Spoon into a greased 2-quart casserole; cover. Bake for 30 minutes.
5. Remove from oven and stir on apples and apple juice; mix well.
6. Bake another 15-20 minutes until heated through.