11/26/2024
It’s that time of year again! Sausage, cornbread dressing. Happy Thanksgiving to all.
Sausage, cornbread dressing
INGREDIENTS:
1 large pan of cornbread
1 pound sausage
1 large onion, diced
3-4 celery stalks, diced (about 2 cups)
1/2 cup butter (1 stick)
2 cups chicken or turkey broth
1 can cream of chicken soup
Seasoning of your choice - sage, Cayenne pepper, ect
INSTRUCTIONS:
Crumble corn bread into small pieces then add to a large mixing bowl; set aside.
Cook and crumble sausage until cooked through and nicely browned. Season sausage with the desired seasoning. Drain fat then add sausage to the bowl of cornbread (do not stir yet).
Sauté onion and celery in butter for 4-5 minutes or until onion is semi-translucent. Add veggies and butter to the bowl of cornbread (do not stir yet).
Combine chicken broth, cream of chicken soup, in a mixing bowl then whisk together until smooth. Pour broth mixture into bowl with cornbread mixture and gently stir and fold until well combined.
Spray a 13x9 baking dish with cooking spray (or grease with butter) or a 12” Dutch oven then spoon cornbread mixture into dish.
Bake, uncovered, at 350 degrees for 25-35 minutes or until lightly browned and heated through. Or if using a dutch oven Cover top with a coals around the bottom with coals and set on a trivet for around 20 to 30 minutes.
INGREDIENTS:1 large pan of cornbread 1 pound sausage1 large onion, diced3-4 celery stalks, diced (about 2 cups)1/2 cup butter (1 stick)2 cups chicken or turk...
