Sausage-And-Cornbread Dressing |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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I'm posting this recipe at my son, James', request. He said that he could eat this three times a day! I think the original recipe was from Southern Living magazine, many years ago, but I've modified it to suit our tastes.. This recipe can be made a day in advance, refrigerated until it's time to be heated ( allow for additional cooking time ), and doubles well.This has been a staple at our Thanksgiving and Christmas dinners for many years years. Ingredients:
1 lb mild bulk pork sausage (i usually use original recipe owen's or jimmy dean's sausage) |
2 tablespoons butter |
2 cups diced onions (about 2 large) |
2 cups diced celery (include some leaves from the inner celery stalks) |
1/2 bunch parsley, leaves chopped (about 1 c.) |
2 eggs, lightly beaten |
1 (14 1/2 ounce) can chicken broth |
1 (16 ounce) package plain cornbread stuffing mix (i use the bagged pepperidge farms brand) |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
salt and pepper |
Directions:
1. Brown the sausage meat in a large skillet over medium heat, breaking meat up into small pieces as it cooks.
2. Drain cooked sausage (I drain it in a colander and then run hot water over the meat to remove as much fat as possible) and remove meat to a large bowl.
3. Add the butter to the skillet and melt over medium heat.
4. Add onions and celery to skillet and cook, covered, until onions and celery are cooked through, stirring occasionally.
5. Combine cooked vegetables, sausage,parsley,stuffing mix,and spices in the large bowl, stir in the beaten eggs and chicken broth and mix well.
6. Spray a casserole dish with cooking spray and fill with dressing mixture.
7. Cover and bake for one hour in a preheated 350 degree oven.
8. Remove cover and bake for an additional 15-20 minutes, to lightly brown top of dressing.
9. A cake tester or knife inserted should come out clean when the dressing is done.
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