Cornbread Dressing (Stuffing) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 15 |
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This is Nell's recipe modified to homemade cornbread instead of a Pepperage Farm product. Created as one of the dishes for our ECW (Episcopal Church Women) to raise funds. Which is why you see instructions for large and small containers. Ingredients:
28 ounces cornbread, crumbled |
16 ounces sausage, sage or 16 ounces italian if you cannot find sage |
4 cups yellow onions, finely chopped with the food processor |
1 cup celery, finely chopped in the food processor |
2 (13 ounce) cans whole cranberry sauce |
2 apples, red cored and coarsely chopped with the skin |
2 apples, green cored and coarsely chopped with the skin |
2 cups pecans, coarsely chopped |
2 cups raisins |
2 cups boullion chicken |
1 tablespoon marjoram |
2 tablespoons sage |
1 tablespoon thyme |
1 tablespoon basil |
2 tablespoons parsley |
1 tablespoon paprika |
2 teaspoons salt |
1 tablespoon pepper |
Directions:
1. Preheat oven to 350.
2. Place the crumbled cornbread in a big bowl.
3. In a large fry pan, brown and cook the turkey sausage.
4. Add the onions and celery. Sauté until limp. Place in the bowl and mix.
5. Put can of whole cranberries in bowl and mix.
6. Put the raisins (can be black, golden or mixed) and the pecans in the bowl and mix.
7. Add the apple and mix thoroughly.
8. See what the texture of the dressing is … if it needs a bit of liquid make more chicken bullion and add until right. You do not want the dressing to be too soggy – just moist.
9. Place stuffing in a casserole dish and cook 30 – 45 minutes.
10. Fill small (8 oz) & large (32 oz) containers according to the orders and refrigerate or freeze depending how long until the delivery date.
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