Sage Sausage Cornbread Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
This savory delicious dressing is one of our family's favorites. I hope you enjoy it. To speed the process on holidays I bake off the cornbread, set out my bread slices and chop my vegetables the day before. Ingredients:
2 boxes jiffy cornbread mix |
8 slices day old white bread, cubed |
2 16 oz pks sage sausage |
1 c. onion, diced |
1 c. celery, sliced |
3-5 c. chicken broth |
optional |
1/4 tsp salt |
1/4 tsp pepper |
1/2 tsp ground sage |
Directions:
1. Prepare cornbread according to package directions, set aside to cool. To cool faster, slice into thirds to let heat escape.
2. While cornbread is cooling, chop celery and onions and cut bread into cubes, set aside.
3. Cook sausage until well crumbled and no longer pink. Remove sausage from pan and set aside, leaving 2 tbsp of drippings in pan.
4. Add vegetables and seasoning, if using, to pan. Saute until crisp tender. Remove from heat. (I don't use the extra seasoning, I find it flavorful enough without them)
5. Add sausage and bread cubes to vegetables, toss to mix well.
6. Crumble cooled cornbread into large bowl. Add sausage mixture and toss. Add chicken broth 1 cup at a time until desired moistness is achieved.
7. Spoon into 13x9 glass baking dish and bake at 350 degrees 30 - 45 minutes, or until done.
|
|