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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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No holiday meal is complete without homemade cornbread dressing. To save time, make the cornbread one day ahead. Ingredients:
2 cups yellow cornmeal |
2 cups all-purpose flour |
2 tablespoons sugar |
2 tablespoons baking powder |
1 teaspoon salt |
2 cups milk |
2 large eggs |
1/2 cup vegetable oil |
4 pounds hot breakfast sausage |
1 large onion, chopped |
1 green bell pepper, seeded and chopped |
1/8 teaspoon ground red pepper |
6 (14-ounce) cans chicken broth |
Directions:
1. Combine first 5 ingredients in a large bowl. Stir in milk, eggs, and oil. Pour batter into a lightly greased 13- x 9-inch pan and bake at 425° for 20 to 25 minutes or until golden. Let cool in pan; finely crumble into a very large bowl.
2. Brown sausage in a large skillet, in batches if necessary, stirring until it crumbles and is no longer pink; drain, reserving 3 tablespoons drippings. Return reserved drippings and sausage to skillet, and stir in onion and next 2 ingredients. Cook over medium heat 7 minutes or until tender, stirring often. Add sausage and vegetables to cornbread in bowl, and stir well. Pour chicken broth over cornbread mixture; stir well. (Mixture will be wet.)
3. Spoon dressing into a lightly greased roasting pan. Bake, uncovered, at 350° for 1 hour or until set and browned.
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