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Brenda's Cornbread Dressing Recipe

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This recipe for Brenda's Cornbread Dressing, by , is from The Fuller Family's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Brenda Fuller

Category:
Category:

Ingredients:  
Ingredients:  
1 Box Jiffy Corn Muffin Mix (8.5 oz)
1 10oz Bag Pictsweet Seasoning Blend (celery, onion, bell peppers, parsley flakes)
1 Bag Pepperidge Farm Cornbread Classic Stuffing Mix (14oz)
1 Can Cream of Chicken (10 1/2) Soup
1 Swanson Chicken Broth - (33% less sodium) 32oz
1/2 Fresh Red Bell Pepper
1/4 Teaspoon Lawry's Seasoning Salt
1/4 Teaspoon Pepper
1/4 Cavender's All Pupose Greek Seasoning
1 Teaspoon Dried Onions Flakes
2 Tablespoons Chicken Base Seasoning
1/2 Teaspoon Poultry Seasoning
1/2 Teaspoon Old Bay Seasoning
1/4 Teaspoon Tony Chackere's Original Creole Seasoning
1 Pound Italian Sausage
3 Eggs, mixed with fork

Gravy
1 Can Cream of Chicken Soup
1/2 Cup Chicken Broth
1/4 Teaspoon Lawry's Seasoning
1/2 Teaspoon Black Pepper
1/4 Teaspoon Tony Chackere's Original Creole Seasoning

Directions:
Directions:
Preheat oven to 350 degrees. Pour 1/2 of chicken stock and mix seasoning blend mixture. Heat to mix and cook for about 30 minutes. Drain the stock pot in a bowl. Using a hand blender mix vegetables with chicken stock liquid. Try Sausage. Mix all ingredients together in large bowl. Taste for correct seasoning. Pour mixed eggs in. Pour into greased pan (9x12). Cook for one hour and 30 minutes or until the middle is stuck with toothpick and comes out clean.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour and 30 minutes

 

 

 

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