Cornbread and Sausage Dressing |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
I never ate the dressing at Thanksgiving until I made this the first time! It's not to heavy and you can make it as moist or dry as you like. A big hit that I now make often, not just on holidays! Adapted from Ingredients:
1 (12 ounce) package cornbread mix |
1 lb sausage, cooked and drained |
1 tablespoon butter |
3/4 cup onion, chopped |
3 celery ribs, chopped |
1 teaspoon dried thyme |
2 teaspoons ground sage (optional) |
1 teaspoon garlic powder |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 cup chicken broth |
Directions:
1. One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.
2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.
3. Ina sauté pan, cook onion and celery in butter until soft. Remove from heat, allow to cool.
4. In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage (if used), garlic powder, salt and pepper. Mix well.
5. In 1/4 cup increments, add chicken broth to stuffing mixture until consistency you desire. Toss gently until evenly moist.
6. Place in a 2-qt casserole dish and bake at 350 degrees F for 30 minutes.
7. If you use this recipe as stuffing, place loosely in the fowl and heat until stuffing is 160 degrees F.
|
|