Cornbread Dressing

Howard L. Puckett

No holiday meal is complete without homemade cornbread dressing. To save time, make the cornbread one day ahead.

Yield: Makes 10 servings
Recipe from Coastal Living

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Ingredients

  • 2 cups yellow cornmeal
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 cups milk
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 4 pounds hot breakfast sausage
  • 1 large onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1/8 teaspoon ground red pepper
  • 6 (14-ounce) cans chicken broth

Preparation

  1. Combine first 5 ingredients in a large bowl. Stir in milk, eggs, and oil. Pour batter into a lightly greased 13- x 9-inch pan and bake at 425° for 20 to 25 minutes or until golden. Let cool in pan; finely crumble into a very large bowl.
  2. Brown sausage in a large skillet, in batches if necessary, stirring until it crumbles and is no longer pink; drain, reserving 3 tablespoons drippings. Return reserved drippings and sausage to skillet, and stir in onion and next 2 ingredients. Cook over medium heat 7 minutes or until tender, stirring often. Add sausage and vegetables to cornbread in bowl, and stir well. Pour chicken broth over cornbread mixture; stir well. (Mixture will be wet.)
  3. Spoon dressing into a lightly greased roasting pan. Bake, uncovered, at 350° for 1 hour or until set and browned.
Note:

If you like your dressing a little more firm, reduce the amount of broth by 1/2 cup.

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