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Cornbread and Sausage Dressing (Stuffing) Created With: Baking Mix - Cornbread (Wheat Free) "This has been a family favorite dressing for years. Now we make it using the Southaven Farm cornbread so have one cornbread (from the 8x8" pan) prepared and ready to go.
"In a large pan, heat 1 tablespoon olive oil over medium/high heat. Add one pound sausage, sweet or spicy, depending on what you like. Crumble the sausage and cook until it is browned and cooked through, about 5 minutes. Drain crumbled sausage on paper towels. "Wipe out any fat or oil from the pan and then put it back on the stove with another 1 tablespoon olive oil. Again over medium/high heat, add 1 cup EACH of chopped carrots, chopped celery, and chopped onion (I use sweet onions). Season with salt, pepper, and about 2 teaspoons dried sage. Mix everything together and cook until the vegetables are soft, about 10 minutes. Take the pan off the heat and set aside for the vegetable mixture to cool. "Into a large bowl, crumble the cornbread. Add the cooled sausage and vegetable mixture. Mix in 2 eggs or egg whites (it really doesn't matter which one you use). Slowly add chicken or vegetable broth, whatever your preference, until the dressing is moist. I usually use about 1/2 cup to 1 cup of broth. "Place the cornbread dressing mixture in a greased 3-quart casserole or 9x13" pan. Bake in a preheated 350 degree oven for 45-60 minutes or until the top is browned and crispy and the dressing is hot through and through.
NUTRITION INFORMATION per serving (1 of 16), using all fat-free dairy products and sugar: - NR, Columbia, MD |
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