Friday, November 25, 2005

Cornbread Dressing

1 pan cornbread, crumbled (you could buy or use a mix, but it can't be sweet cornbread! The best cornmeal mix is 3 Rivers)
2-4 slices white bread, torn into pieces
1 package Jimmy Dean hot sausage
2 yellow onions,chopped
5 stalks of celery, chopped
1/2 bunch parsley, chopped
1 stick butter
2-3 tsp thyme
1-2 tbl sage
salt (don't use a lot if you're using canned chicken stock)
black pepper
3 eggs
3-4 cups turkey or chicken stock

Cook sausage, crumbling until brown. Add to breads and remove grease. In the same pan saute chopped veg in butter. Add to breads and season with thyme,sage, salt & pepper. Add 3
cups of stock and taste. Correct seasoning. Add 3 beaten eggs and mix well. Place in greased
casserole, add 1/2-1 cup stock and bake 1 hour,uncovered, at 350 or until browned and bubbling.

Cornbread for dressing
2 cups 3 Rivers cornbread mix
1/4 Cup Crisco
1 1/2 Cup buttermilk
2 eggs

Preheat oven to 500. Mix cornbread mix, buttermilk and eggs together. Melt Crisco in iron skillet on top of stove. When hot, add to batter and beat. Add back to HOT skillet. Bake about 15 minutes, until beginning to brown on top. Turn out onto plate and slide back into pan so top side is down. Bake 5 more minutes and turn out onto plate.

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