The perfect side to your turkey this Thanksgiving. Set aside while you preheat your oven and skillet. Remove from oven and allow to sit about 10 minutes before slicing and serving. Mix your cornbread mix with 4 large eggs and 2/3 cup buttermilk. Carefully mix everything together and then pour it all into your prepared baking dish.Īt this point, you can pop it straight into the oven or cover and keep it in the fridge up to three days before baking.īake about 1 hour and 15 minutes or until the edges are browned and the middle isn’t very wobbly. Toss everything together and then slowly pour in your chicken stock. Toss this together before adding it to your meat and veggies. Although I love Jiffy, I don’t like to use it for this dressing simply because it’s sweet. Meanwhile, in a mixing bowl, add in your lightly beaten eggs, crumbled cornbread (just crumble it right up with your hands), stuffing mix and poultry seasoning. It’s packed with flavor A few things before we get into the southern cornbread dressing recipe. Let everything simmer a few minutes together. Saute the veggies with the meat until they’re tender (about 10 to 12 minutes). (Use the biggest pot you have!)Īfter it’s browned, add in your butter followed by the chopped onion, celery and jalapeno. ![]() In a very large pot over medium-high heat, brown up your breakfast sausage until it’s cooked and crumbly. 2 boxes Jiffy Corn Bread (or use your own, if you like) 1 cup butter (margarine) 1/2 cup chopped onions 1/2 cup chopped celery 1/2 cup chopped bell pepper. Lightly spray a 9×13 baking dish with cooking spray. ![]() You and your family and friends will LOVE this one!!ġ (14 oz) bag of stuffing mix (I used Pepperidge Farm Herb Seasoned Stuffing) ![]() Oh friends! My Sausage & Cornbread Dressing needs to be on your Thanksgiving menu this year! It’s hearty, it feeds a crowd and it’s simple to make.
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