Crab and Sausage Cornbread Dressing. This cornbread and sausage dressing is perfect for a Kwanzaa gathering or any special occasion. Apples give it a bit of sweetness. Add a cornucopia of vegetables, herbs, and sausage to packaged cornbread mix for a heart-warming, filling dish.
This dressing gets flavor from spicy sausage, Cajun seasonings, and chopped vegetables and goes well with roasted chicken, turkey or pork entrees. Dressing—or stuffing, if you prefer to call it that—is an essential part of American Thanksgiving. But its ingredients differ widely from cook to cook and. You can have Crab and Sausage Cornbread Dressing using 12 ingredients and 9 steps. Here is how you cook it.
Ingredients of Crab and Sausage Cornbread Dressing
- Prepare 6 Boxes of Jiffy Corn Muffin Mix.
- Prepare 6 of Eggs.
- It's 2 Cups of Milk.
- Prepare 1 Lb of Jimmy Dean or Park Sage Sausage.
- It's 1 Lb of Lump Crab Meat.
- It's 1 Box of Chicken Stock.
- Prepare 1 Qt of Buttermilk.
- It's 1 of Each Diced Red, Yellow, Orange Peppers.
- Prepare 1 of Large Diced Onion.
- You need 4 of Large Chopped Cloves Garlic.
- Prepare to Taste of Poultry Seasoning.
- It's 4 Stalks of Diced Celery.
Combine sausage, cornbread and poultry seasoning in a large bowl. Mix lightly; add nuts, apples and broth until moistened. Dressing may be baked in fowl or in a separate dish. Sausage cornbread dressing is a Southern classic recipe that is popular during Thanksgiving.
Crab and Sausage Cornbread Dressing instructions
- 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 dressing has long been a popular side on the Southern Thanksgiving table. The phrases "holiday dinner" and "low-fat" are seldom used together, unless Rebecca Baird's corn bread stuffing is on the menu. Made with turkey sausage, herbs, fruit and veggies, this recipe lets you enjoy all the trimmings without the guilt, notes the field editor from Salt. #SouthernCooking is the best, especially for #HolidayCooking. This stuffing/dressing recipe is terrific - homemade cornbread and flavorful sauage come. Transfer to bowl with cornbread but do not stir.
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