Then the cornbread dressing is slightly firm and golden brown, it's done. Transfer the cornbread dressing mixture into the prepared baking dish (most Southern cooks use big aluminum baking pans)īake, uncovered, on the middle rack 350☏ for about 25 minutes. Add a pinch of ground sage if you're not using sage seasoned sausage. In a large mixing bowl, add crumbled cornbread, herb stuffing mix, sauteed vegetables and melted butter and cooked crumbled sausage Mix all this together then add in lightly beaten large eggs and combine well with your hands.Īdd the chicken broth, poultry seasoning, black pepper and salt. In a separate saucepan, saute onion and celery in butter.īutter the inside of a large casserole dish and set aside. If you want to make your Southern cornbread dressing with sausage, then brown the sausage in a large skillet - there's not much grease from the cooked sausage but you can drain it if you want. I've tred using a spoonula, spatula and a big spoon and it's just easier using your hands.įirst, bake the cornbread in a well-seasoned cast iron skillet, then, once it's cool, crumble it up real find and pour it into a flat shallow baking dish or a baking pan and let it sit out (covered) for 1-2 days. If you use unsalted butter in your Southern cornbread dressing, use low sodium broth - you might want to add a little more salt to the recipe.īefore you get started, know ahead of time that the best way to mix all the ingredients together is to use your clean hands. These ingredients provide plenty of salt! Note: this recipe has only ½ teaspoon of salt because I use salted butter, normal broth (not low sodium) and sausage. The other ingredients are: Herb Seasoned Pepperidge Farms Classic Stuffing Mix, pork sausage with sage, celery, onions, a stick of butter, eggs, chicken broth or chicken stock, poultry seasoning, salt, ground black pepper and ground sage (see recipe notes below in the recipe card). This family recipe calls for pork sausage with Sage, however, you can omit it if you're not a fan of sausage. Use ⅓ cup PLUS 3 tablespoons of buttermilk instead of milk per package. To minimize sweetness, substitute the milk for buttermilk in the Jiffy™ cornbread recipe. My Grandma's cornbread dressing recipe uses a hint of poultry seasoning and a little ground sage to get that savory flavor.Ī Note about using Jiffy Cornbread Mix: it contains a little sugar, which I don't care for. This recipe is similar to Patti LaBell's Cornbread Dressing recipe, except she uses oregano in hers. We serve this with the usual suspects: turkey, turkey gravy, spiced cranberry sauce, collard greens, green bean casserole, candied sweet potatoes, maple pecan carrot casserole and pecan pie!
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