Update my dinner status, I'm making this tonight.
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7 chefs marked this as Try Soon
Servings: 14 Servings
Total Time (median): 1 : 45 Active Time: 24 : 25
US/Metric: [convert to metric]
Ingredients
- 1 Pan of cornbread usually 4 boxes of Jiffy Brand cornbread.
- 1 package of Jimmy Dean sausage cooked hold the grease to mix with the rest of ingredients. If you want
- 1 pkg. of shelled Pecans
- 1 can chicken broth
- 4 stalks (use the hearts for tenderness and best flavor)
- 1 medium sweet onion chopped
- 2 can use whichever is your favorite
- 2 Tablespoons poultry seasoning
- 2 tablespoons of Rubbed Sage
- 1 can find it at most grocery stores.
- 1 taste
- 2 tablespoons black pepper
Preparation
Make your cornbread and remove it from the oven and let it cool. If you want to spice it up you can use the Jalapeño cornbread instead of the plain. If you like spicy this gives it an added kick, and it is very tasty! When you cornbread is cool enough to work with you will combine all ingredients in a large bowl and mix until all ingredients are mixed together well. You will then add to a pan, or pans depending on the size to cook the dressing. You will preheat your oven to 350 degrees. The approximate cooking time will vary depending on your oven. I would check after about 30 minutes and then check every 10 after that. It should take no longer than an hour or so to be completely cooked. If it has some browning on the top of the dressing that is totally okay, you actually want it to brown some for texture. You can check after 30 minutes with a toothpick for doneness, and when it comes out with no batter on the toothpick, the dressing is done. I hope that you enjoy this dish, it is a favorite around my house during the Holidays. Enjoy!
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon,
http://chefshelleypogue.com
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