Description
Sweet and savory cornbread dressing made with moist cornbread, pork meat, and sauteed vegetables. The perfect side for a Thanksgiving family dinner.
Ingredients
Dry ingredients
- 1–1/2 Cup INDIAN HEAD Ground Stone Yellow Cornmeal
- 1/2 Cup All-Purpose Flour
- 1/2 Cup White Sugar
- 1–1/2 Tsp Baking Powder
- 1 Tsp Salt
Wet Ingredients - 2Â Eggs
- 1 Cup Buttermilk
- 1/2 Cup Melted ButterÂ
- 1/3 Cup Vegetable Oil
- 3 Tbs HoneyÂ
Baking Pan Ingredients
- 2 Tsp Butter
- Pam Non-Stick Baking Spray
Ingredients For Dressing - 0.5 Lb Sweet or Mild Italian sausage
- 1/3 Cup Yellow Onions, chopped
- 1/4 Cup Multi-Colored Peppers, chopped
- 1/4 Cup Celery, finely chopped
- 1–1/2 Cups Chicken Broth
- 1 Can Campbell’s Cream Of Chicken
- 1 Chicken Flavor Bouillon Cube
- 1 Tsp Seasoning Salt
- 1 Tsp Garlic Powder
- 1 Tsp Ground Sage
- 1 Tsp Parsley Flakes
- 1/2 Tsp Onion Powder
- 1/4 Tsp Black Pepper
Instructions
- Preheat the oven to 350°F.
- Get a large mixing bowl, place a sifter over it, and pour the dry ingredients through the sifter, then discard anything left in the sifter.
- Melt a 1/2 cup of butter and set it aside to chill.
- Get a medium size mixing bowl and add in all the liquid ingredients (except the butter) then stir well.
- Â Stir in the butter once it chills.
-  Add the wet ingredients to the dry ingredients and stir just until everything is well combined; don’t over-stir.Â
- Wipe all sides of a baking dish with the 2 tsps of soft or melted butter, and lightly spray all sides with Pam non-stick baking spray.
- Â Add the cornbread mix to the baking dish and place it in the oven on the bottom rack.
- Â Bake for 40 minutes, remove, then set aside to chill.
- Â Meanwhile, get a skillet and place it over medium high heat.
- Add the sausage meat and break it up as fine as possible.
- After 2 minutes, once the sausage produces fat, add the bouillon cube and chopped vegetables.
- Continue breaking the meat up and stirring until the sausage browns a little and the vegetables soften, about 5 minutes.
- Add the cornbread to a large mixing bowl and crumble it.
- Add the seasonings, broth, cream of chicken, and the sausage and vegetables, then stir well.
- Add the mixture to a baking dish and spread it out, then smooth it out on top.
- Place it in the oven and bake it for 1 hour.
