Sausage and Cornbread Dressing Best Dishes

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Saturday, March 25, 2017

Sausage and Cornbread Dressing

"Recipe for Kwanzaa."

Ingredients :

2 (eight ounce) packages corn bread blend
2 tablespoons vegetable oil
1 pound highly spiced beef sausage
2 onions, chopped
2 apples, cored and chopped
4 stalks celery, diced
3/4 cup hen broth
1/four cup unsalted butter, melted
1/four cup chopped clean parsley
2 teaspoons rubbed sage
half teaspoon dried thyme
1/2 teaspoon dried rosemary
half of teaspoon salt
1/four teaspoon floor black pepper

Instructions :

Prep : 1H	Cook : 12M	Ready in : 1H50M

Bake cornbread in step with package instructions. Cool and crumble right into a huge bowl.
Preheat oven to 375 levels F (one hundred ninety ranges C). Heat oil in a big skillet over medium-high warmth. Cook sausage until brown and crumbly, take away from the skillet but hold the oil inside the pan. Add onions, apples and celery; cook dinner stirring once in a while till smooth, approximately 5 minutes.
Toss the cooked combination and the sausage into the bowl with the crumbled cornbread. Stir in the bird broth and melted butter. Season with parsley, sage, thyme, rosemary salt and pepper. Blend well and press right into a 9x13 inch baking dish.
Bake in the preheated oven for 35 to forty five minutes.

Notes :

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