HOME FOR THANKSGIVING FRIED CORNBREAD DRESSING
This cornbread dressing is everything dressing should be - moist and full of flavor. Between the pork sausage, fresh veggies, and sage, it's packed with flavors. Oven-frying the cornbread gives it a buttery sweet flavor which is a great base for the dressing. This recipe serves a crowd but can easily be cut in half. We highly...
Provided by MiMi Marshall
Categories Side Casseroles
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 425 for cornbread.
- 2. Place stick of butter in bottom of roasting pan and place in oven to melt it. (This will allow the cornbread to"fry" while it's baking.)
- 3. Mix up cornbread mix according to package instructions and bake. (Usually, this will be the addition of 2/3 cups sweet milk and 1 egg per package of mix.)
- 4. Cornbread can be baked ahead, which I usually do the night before.
- 5. When done, use a knife and score through the cornbread to make very small cubes.
- 6. Brown sausage in Dutch oven.
- 7. Add onions, celery and mushrooms and the other half stick of butter if you need more oil. Saute until sausage is done and onion is translucent.
- 8. Add about 3 cups of cornbread and the sage and let brown a bit. Add rest of cornbread and stir well.
- 9. Turn dressing from Dutch oven into the roaster pan. Drizzle with chicken broth til nice and moist. (This is a personal taste thing.)
- 10. Bake at 350 for about an hour or until golden brown.
- 11. Freezes well. I don't salt during cooking. Just place salt and pepper shakers on the table for those who want more than what's already there.
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