NANNY ROSALIND'S CORNBREAD DRESSING

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Nanny Rosalind's Cornbread Dressing image

This is my aunt's recipe for my grandmother's fabulous dressing. It has a spicy Louisiana kick.

Provided by Mary Claire Lagroue

Categories     Cornbread Stuffing and Dressing

Time 1h35m

Yield 10

Number Of Ingredients 19

2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground dried thyme
1 teaspoon ground white pepper
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon onion powder
1 pound ground pork
½ cup extra-virgin olive oil
¾ cup finely chopped onion
¾ cup finely chopped green bell pepper
½ cup finely chopped celery
1 tablespoon minced garlic
1 cup reduced sodium chicken broth
2 large bay leaves
5 cups crumbled cornbread
1 tablespoon chopped fresh thyme, or more to taste
1 tablespoon chopped fresh oregano, or more to taste

Steps:

  • Stir together salt, dried basil, oregano, thyme, white pepper, black pepper, cayenne pepper, and onion powder in a small bowl for seasoning mix.
  • Cook pork in a 5- to 6-quart pot over medium-high heat, stirring to break up meat, until browned, 8 to 10 minutes. Transfer to paper towels; discard grease.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  • Add oil to the same pot and heat over medium-high heat. Add onion, bell pepper, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Stir in seasoning mix. Add cooked pork, broth, and bay leaves; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Remove and discard bay leaves. Mix in cornbread.
  • Transfer dressing mixture to the prepared baking dish. Cover with foil.
  • Bake in the preheated oven for 25 minutes. Uncover; bake until lightly browned, about 10 minutes more. Garnish with fresh thyme and oregano.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 18.5 g, Cholesterol 44.9 mg, Fat 21.2 g, Fiber 2.1 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 749.1 mg, Sugar 3.4 g

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