Cornbread, Sausage, and Pecan Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
1 (16-ounce) package ground pork sausage |
1 large onion, chopped |
2 large celery ribs, chopped |
basic cornbread, crumbled |
1 1/2 cups coarsely chopped pecans |
1/4 cup chopped fresh parsley |
1 1/2 cups chicken broth |
1/4 cup dry sherry or chicken broth |
1/4 cup milk |
1/2 teaspoon salt |
1/4 to 1/2 teaspoon pepper |
1/2 teaspoon dried thyme |
1/4 teaspoon ground nutmeg |
Directions:
1. Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, reserving 1 tablespoon drippings in skillet. Drain sausage on paper towels.
2. Sauté onion and celery in hot drippings over medium-high heat until tender. Remove vegetables with a slotted spoon.
3. Combine sausage, vegetables, cornbread, and remaining ingredients in a large bowl, stirring gently until moistened. Spoon into a lightly greased 13- x 9-inch baking dish.
4. Bake, covered, at 350° for 30 minutes or until thoroughly heated.
|
|