Cornbread and Sausage Dressing

Name: Cornbread and Sausage Dressing
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 24
Cuisine: Southern
Ingredients: 454 grams bulk hot pork sausage; 59 milliliters butter or margarine, melted; 355 milliliters medium stalks celery, chopped; 414 milliliters Progresso® chicken broth (from 32-oz carton); 473 milliliters Green Giant® Valley Fresh Niblets® frozen corn, thawed; 369 grams pouches each) Betty Crocker® cornbread and muffin mix; 2 eggs; 4 cloves garlic, finely chopped; 1 jalapeño chile, seeded, finely chopped; 158 milliliters milk; 237 milliliters large onion, finely chopped; 1 teaspoons pepper; 0 teaspoons crushed red pepper flakes; 1 teaspoon salt

Cornbread and Sausage Dressing might be just the Southern recipe you are searching for. This recipe serves 24. One portion of this dish contains roughly 5g of protein, 10g of fat, and a total of 166 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, onion, celery, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 50 minutes.

Instructions

Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, stir muffin mixes, milk, butter and eggs just until moistened (batter will be lumpy).

Ingredients you will need

Cooking Spray

Butter

Egg

Milk

Equipment you will use

Bowl

Oven

Frying Pan

Spread batter in pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake 10 to 12 minutes or until golden brown. Cool in pan 10 minutes. While still in pan, cut warm cornbread into 1/2-inch cubes. Fluff cubes.

Ingredients you will need

Cornbread

Equipment you will use

Oven

Frying Pan

Bake 10 minutes. Stir cubes; bake 10 to 15 minutes longer or until golden brown on top.

Equipment you will use

Oven

Meanwhile, in 10-inch skillet, cook celery, onion, garlic and sausage over medium-high heat 7 to 10 minutes, stirring frequently, until sausage is until no longer pink; drain if desired. Stir pepper flakes and chile into sausage mixture.

Ingredients you will need

Sausage

Celery

Garlic

Pepper

Chili Pepper

Onion

Equipment you will use

Frying Pan

In another large bowl, place cornbread cubes, sausage mixture and remaining ingredients. Stir gently, adding enough broth to moisten bread cubes but not make mixture mushy.

Ingredients you will need

Bread Cubes

Sausage

Broth

Corn

Equipment you will use

Bowl

Spoon dressing into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; bake 25 to 30 minutes or until hot in center.

Equipment you will use

Glass Baking Pan

Oven

Aluminum Foil

Equipment

Ingredients

Servings:

454grams

bulk hot pork sausage 59milliliters

butter or margarine, melted 355milliliters

medium stalks celery, chopped 414milliliters

Progresso® chicken broth (from 32-oz carton)473milliliters

Green Giant® Valley Fresh Niblets® frozen corn, thawed 369grams

pouches each) Betty Crocker® cornbread and muffin mix 2

eggs 4cloves

garlic, finely chopped 1

jalapeño chile, seeded, finely chopped 158milliliters

milk 237milliliters

large onion, finely chopped 1teaspoons

pepper 0teaspoons

crushed red pepper flakes 1teaspoon

salt

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Forge Cellars Classique Riesling. Reviewers quite like it with a 4 out of 5 star rating and a price of about 21 dollars per bottle.