Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, crab and sausage cornbread dressing. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Crab and Sausage Cornbread Dressing is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Crab and Sausage Cornbread Dressing is something which I’ve loved my entire life.
This cornbread and sausage dressing is perfect for a Kwanzaa gathering or any special occasion. Apples give it a bit of sweetness. Sausage and Cornbread Dressing. this link is to an external site that may or may not meet accessibility guidelines.
To get started with this particular recipe, we must first prepare a few ingredients. You can have crab and sausage cornbread dressing using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Crab and Sausage Cornbread Dressing:
- Take Jiffy Corn Muffin Mix
- Make ready Eggs
- Make ready Milk
- Prepare Jimmy Dean or Park Sage Sausage
- Take Lump Crab Meat
- Take Chicken Stock
- Get Buttermilk
- Get Each Diced Red, Yellow, Orange Peppers
- Make ready Large Diced Onion
- Prepare Large Chopped Cloves Garlic
- Prepare Poultry Seasoning
- Get Diced Celery
Stir gently, adding enough broth to moisten bread cubes but not make mixture mushy. Cornbread dressing has long been a popular side on the Southern Thanksgiving table. Sausage cornbread dressing is a Southern classic recipe that is popular during Thanksgiving. Cornbread, squash and sausage come together in this tasty dressing.
Steps to make Crab and Sausage Cornbread Dressing:
- Mix Corn Muffin Mix, Eggs and Milk into a batter and pour into a well greased casserole pan and bake as per instructions on the box about 30 to 45 minutes. After it is done and cools crumple it up and put in a covered dish on the counter for about 24 hours so it goes slightly stale.
- Fry Sausage in a skillet till fully cooked and drain. Set aside.
- In a 12 quart stock pot add a half a stick of butter and melt it. Add the veggies and sauté till slightly soft.
- Add the Sausage and Crab Meat and combine with the veggies in the pot.
- Add the Garlic and Poultry Seasoning (to taste as it’s strong stuff) and combine with the other ingredients in the pot.
- Add the Butter Milk and Chicken Stock to the pot and stir it all up.
- Add the Crumbled Corn Bread in stages and insure you fully incorporate it all into the pot with all the other good stuff. It’ll be a bit mushy and wet but it’s supposed to be that way.
- Pour the contents of the entire pot into a well greased casserole dish.
- Keep covered in fridge till ready to cook and serve it. When ready preheat your oven to 350 degrees and once heated put casserole in and back for 30 to 45 minutes. Voila! Your done!
Cornbread and sausage stuffing (or dressing) is a very personal thing, and hands down, the best version I've ever had was the one my mother-in-law makes. Her classic southern recipe is the perfect savory sidekick to a well-cooked turkey. Making this classic recipe is super simple. Share: Rate this Recipe This dressing is baked outside the turkey, not inside the cavity. Although a stuffed bird is a popular holiday tradition, it isn't the healthiest practice, since the center of the stuffing doesn't heat up well.
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