Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, crab and sausage cornbread dressing. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Crab and Sausage Cornbread Dressing is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Crab and Sausage Cornbread Dressing is something which I’ve loved my whole life.
#SouthernCooking is the best, especially for #HolidayCooking. I decided to make my Cornbread Dressing with Sausage this weekend so you can have the recipe in time for T-Day but also to show you how easy it is to make anytime you want it. And if you use rich, high quality broth like College Inn (they even have Turkey Broth - holla!) it will taste just like something you.
To begin with this recipe, we have to first prepare a few ingredients. You can cook crab and sausage cornbread dressing using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Crab and Sausage Cornbread Dressing:
- Prepare 6 Boxes Jiffy Corn Muffin Mix
- Prepare 6 Eggs
- Get 2 Cups Milk
- Take 1 Lb Jimmy Dean or Park Sage Sausage
- Take 1 Lb Lump Crab Meat
- Prepare 1 Box Chicken Stock
- Prepare 1 Qt Buttermilk
- Take 1 Each Diced Red, Yellow, Orange Peppers
- Take 1 Large Diced Onion
- Take 4 Large Chopped Cloves Garlic
- Take to Taste Poultry Seasoning
- Prepare 4 Stalks Diced Celery
This stuffing (or dressing) calls for a mix of breads, Italian sausage, and apples that will taste delicious whether you bake it in the turkey or in a separate pan. Cornbread Dressing with Sausage and Apples. The cornbread in this sausage and fennel dressing can be made weeks in advance. Cornbread dressing has long been a popular side on the Southern Thanksgiving table.
Steps to make Crab and Sausage Cornbread Dressing:
- 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 is a staple on the southern table. Bake our version of this popular side, made with crumbly cornbread - Zatarain's® Honey Butter Cornbread Mix - and andouille sausage. The sweet-spicy flavor combo along with the homemade taste of Zat's is perfect for your holiday table, and every. Everyone who has ever tasted her dressing falls in love. So, when the Cookies asked for a Southern Cornbread Dressing recipe I got nervous instantly!
So that is going to wrap this up for this special food crab and sausage cornbread dressing recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
