Home For Thanksgiving Fried Cornbread Dressing Recipes

HOME FOR THANKSGIVING FRIED CORNBREAD DRESSING

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.

HOME FOR THANKSGIVING FRIED CORNBREAD DRESSING

Steps:

• Preheat oven to 425 for cornbread.
• 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).
• Mix up corn bread mix according to package instructions (Usually, this will be the addition of 2/3 cups sweet milk and 1 egg per package of mix.) (Cornbread can be baked ahead, which I usually do the night before).
• When done, use a knife and score through the cornbread to make very small cubes.
• (You should have enough to be able to enjoy a few cubes of this buttered delight while it's still hot).
• Brown sausage in dutch oven.
• Add onions, celery and mushrooms and the other half stick of butter if you need more oil.
• Saute til sausage is done and onion is translucent.
• Add about 3 cups of cornbread and sage.
• Let brown a bit.
• Add rest of cornbread and stir well.
• Turn dressing from dutch oven into the roaster pan.
• Drizzle with chicken broth til nice and moist (This is a personal taste thing).
• Bake at 350 for about an hour or until golden brown.
• This makes enough for 24 to 30 servings depending on appetites.
• Is wonderful left-over.
• Your guests will even want to take some home with them.
• 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).