Moist & Light Cornbread Dressing

After a comment from Sharon telling me that she is wanting to try a different version of Dressing this Thanksgiving, I began to go through some of my old cookbooks (at 3 a.m., that is what happens when you get old, you are awake all night) and found one that sounds very interesting. It is different than others that we find and comes from a cookbook a friend, Peggy gave me that she found back in 2005, of recipes from the ladies of 1st Bapt Church, Jacksonville, Florida. If you know anything about Baptist, especially ones in the South, you know they like to eat. This cookbook is jammed with some old favorites that I haven’t seen in years. Sharon, I have not made this yet, but just from the ingredients, you can tell that it will have a very rich flavor and the little bit of baking powder will make it very light.

7.5 oz box of yellow corn muffin mix (Jiffy brand will make it a little sweet, so if you don’t like that, use another brand that doesn’t use as much sugar)

8 oz pkg herb seasoned stuffing

1 lb fresh sage flavored pork sausage (if that is too sausagey (don’t know if that is a real word, but am going to go with it) for you, only use 1/2 lb of the sausage)

1 tables parsley flakes

2 teas garlic powder

1 cup onion, minced

1 cup celery, minced

1/2 cup bell pepper, optional

3 eggs

2 tables baking powder

2 cups chicken stock

3 tables bacon drippings

Salt & Pepper to taste

Prepare muffin mix according to directions. Bake as directed and put aside.

Cook sausage in skillet until crumbly stage. Add onion, celery and peppers, sauté.

Into a large bowl, mix crumbled muffins, stuffing mix, baking powder, 3 beaten eggs, garlic, parsley, salt and pepper.

Toss together well. Add stock, and bacon drippings. Mix lightly, but well; add more liquid if it is too stiff.

Spoon mixture into a 9×13 baking dish, you have sprayed with Pam. Do not pat or pack down. Cover with foil and bake at 350 for 1 hour. If you like a crunch top, take cover off the last 15 minutes of baking.

 

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