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41 lines
1.1 KiB
Plaintext
41 lines
1.1 KiB
Plaintext
title: Cornbread Dressing
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A lovely dressing recipe for the holidays.
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step:
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1 package dry cornbread mix
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Prepare corn bread as directed on package. Cool, and crumble.
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step:
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1 cup butter
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2 onions (chopped)
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1 green bell pepper (chopped)
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6 stalks celery (chopped)
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1 pound pork sausage
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Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and
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celery in butter until tender, but not brown. In another pan, cook sausage over
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medium-high heat until evenly browned.
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step:
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16 white bread slices
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2 tsp dried sage
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1 tsp dried thyme
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1 tsp poultry seasoning
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1 tsp salt
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1/2 teaspoon ground black pepper
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1/2 cup chopped fresh parsley
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2 eggs
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4 cups chicken stock
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Place corn bread and bread slices in a food processor. Pulse until they turn
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into a crumbly mixture. Transfer mixture to a large bowl. Season with sage,
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thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked
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vegetables, and sausage with drippings. Stir in eggs and chicken stock. This
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mixture should be a bit mushy. Transfer to a greased 9x13 inch pan.
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Bake at 325 degrees F (165 degrees C) for 1 hour. |