corn bread dressing
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This traditional cornbread dressing is a must have at all of my family's Thanksgiving tables. This has been passed down from my grandmother and hasn't change much through the years. Tried and true southern dish.
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yield
12 serving(s)
prep time
30 Min
cook time
1 Hr
method
Bake
Ingredients For corn bread dressing
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3 pkgcornbread mix (jiffy or martha white is best)
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1 pkgcroutons, garlic herb
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1 lbspicy sausage
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1 cmushrooms
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1 cdiced celery
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1 1/2 cfinely diced shallots
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1 stickbutter, room temperature
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2 boxchicken broth
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3 canevaporated milk
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6eggs, hard boiled
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1 Tbsppoultry seasoning
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1 tspsage, dried
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salt and pepper
How To Make corn bread dressing
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1Bake cornbread according to instructions on the package in a 9x13 pan the day before and let sit out, covered.
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2Saute vegetables in butter until translucent. Set to side. This can be done the day before, too.
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3Boil eggs. Peel and slice.
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4Brown and crumble the sausage. Add vegetable mixture to the sausage.
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5Crumble cornbread, add croutons, eggs and sausage mixture and blend.
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6Slowly add equal parts of chicken broth and evaporated milk until the mixture is very moist. About the consistency of a very thick soup. Add seasonings to taste.
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7Bake at 375 degrees until semi-firm in the center and crisp around the edges. About 45 minutes to an hour.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Corn Bread Dressing:
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