Cornbread Dressing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Box Jiffy Corn Muffin Mix© (8.5 oz), cooked
1 10oz Bag Pictsweet Seasoning Blend© (celery, onion, bell peppers, parsley flakes)
1/2 Bag Pepperidge Farm Cornbread Classic Stuffing Mix© (14oz)
1 Can Cream of Chicken (10 1/2 oz) Soup
Swanson Chicken Broth - (33% less sodium) 32oz©
1/4 Teaspoon Lawry's Seasoning Blend©
1/4 Teaspoon Pepper
1/4 Cavender's All Pupose Greek Seasoning©
1 Teaspoon Dried Onions Flakes
2 Tablespoons Chicken Base Seasoning
1 Teaspoon Sage
1/2 Teaspoon Poultry Seasoning
1/2 Teaspoon Old Bay Seasoning©
1/4 Teaspoon Tony Chackere's Original Creole Seasoning©
1 Pound Sage Sausage
3 Eggs, mixed with fork
Gravy
1 Can Cream of Chicken Soup
1/2 Cup Chicken Broth
1/4 Teaspoon Lawry's Seasoning Blend©
1/2 Teaspoon Black Pepper
1/4 Teaspoon Tony Chackere's Original Creole Seasoning©
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Directions: |
Directions:Preheat oven to 350 degrees. Pour 1/2 of chicken stock and mix seasoning blend and seasoning mixture. Heat to mix and cook for about 30 minutes on medium low. Drain the vegetables using a large strainer in a bowl. Take off sausage lining if needed. Crumble up sausage in bowl. Cook sausage in microwave for one minute or until done. Mix all ingredients together in large bowl. Taste for correct seasoning. Adjust seasoning to your taste. 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. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour and 30 minutes |
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