Vangies Cornbread And Sausage Dressing Make The Night Before Food

CORNBREAD AND SAUSAGE DRESSING

Steps:

• Spread the cornbread and French bread cubes out onto sheet pans. Let them dry out for several hours and up to overnight. You want them to be crisp/stale.
• Preheat the oven to 350 degrees F.
• Heat a large skillet over medium-high heat. Crumble the sausage into the skillet and brown until cooked through, 4 to 5 minutes. Remove the sausage into a large bowl and drain half the grease. Lower the temperature under the skillet to medium. Melt the butter, then add the celery, rosemary, carrots and onions. Cook until the onions are translucent, about 5 minutes. Add the chicken stock, thyme, sage and turmeric and bring to a boil.
• Add the bread to the bowl with the sausage and toss to combine. Gradually ladle the broth mixture into the bread and sausage mixture, tossing lightly as you go, until completely combined. Taste and season with salt. If the mixture needs more moisture, you can add more stock as desired. Stir in the parsley and transfer to a baking dish. Bake until golden on top, 20 to 25 minutes.

VANGIE'S CORNBREAD AND SAUSAGE DRESSING (MAKE THE NIGHT BEFORE)

Steps:

• Use the two eggs and milk to prepare the cornbread as directed on the box. Bake in a 9X13 pan at 400 degrees 20 - 25 minutes. Allow to cool.
• In a large skillet cook beef, sausage, celery, onion and bell pepper.
• When meat is just about done, add the margarine, poultry seasoning, salt and pepper.
• For the next part you will need a HUGE mixing bowl, but don't worry, when you add the wet ingredients the mixture will shrink down.
• Finely crumble the cornbread into the mixing bowl.
• Mix in the Pepperidge Farm Dressing.
• Add meat mixture, 2 cans of soup and 2 cans of broth (If making the night before save one of the cans of broth to pour over just before baking).
• Place in a 5 quart baking dish.
• Bake in 350 degree oven for 1 hour.
• If making the night before, store in the refrigerator. The next day, poke holes in the dressing and pour the saved can of broth over the top. Bake as directed above.(If it appears dry, add more broth).
• Note: Can also be heated in a crock pot on high for approximately 3 hours to save oven space.
• Note: If this makes too much for your family then before baking remove half of the dressing and freeze for later use. Just thaw, then pour chicken broth over the top and bake accordingly.

SAUSAGE AND CORNBREAD DRESSING

Steps:

• Bake cornbread according to package directions. Cool and crumble into a large bowl.
• Preheat oven to 375 degrees F (190 degrees C). Heat oil in a large skillet over medium-high heat. Cook sausage until brown and crumbly, remove from the skillet but keep the oil in the pan. Add onions, apples and celery; cook stirring occasionally until tender, about 5 minutes.
• Toss the cooked mixture and the sausage into the bowl with the crumbled cornbread. Stir in the chicken broth and melted butter. Season with parsley, sage, thyme, rosemary salt and pepper. Blend well and press into a 9x13 inch baking dish.
• Bake in the preheated oven for 35 to 45 minutes.