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Thanksgiving Dressing


Roxy15

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Sausage Cornbread Dressing:

 

I make this ahead of time so all I have to do is bake it,

 

I never stuff the turkey with dressing.  I tried that once and I prefer to bake the stuffing in the oven while the baked turkey is resting.  This is the only dressing recipe I will make for Thanksgiving.  I eyeball some of the ingredients like my mom used to do, so use amounts that you want and it also depends how many people you are cooking for.  In my opinion, the table should look as good as the Thanksgiving meal that you took the time to prepare.  My grandma’s table at Thanksgiving was beautiful.

 

1-lb. Farmer John’s Hot Sausage

1-Pkg. Sliced Fresh Mushrooms

1/2 Cup Blue Bonnet Margarine

2 Cups Diced White Onions

Garlic, To Taste/(Opt.)

2 Cups Sliced Celery

2 Green Peppers, Diced

1 Tablespoon Poultry Seasoning

Salt & Pepper, To Taste

***You Can Use Garlic Salt

2 Tsp. Instant Chicken Bouillon

2 Cups Boiling Water

***I Have Used Canned Chicken Broth, Heated Up & That Works 

1 Box Marie Callender’s Cornbread Dressing

 

In a large skillet over medium heat, fry the sausage, breaking up and stirring frequently until it is no longer pink.  Drain sausage and put it on a paper towel-lined plate.  

 

Clean the skillet that the sausage was fried in.  

 

Melt 1/2 cup blue bonnet margarine in the skillet on medium-low heat.  

 

Add 2 cups sliced celery, green peppers and mushrooms; cook for seven minutes; stir while cooking,

 

Boil 2 cups water and add chicken bouillon; stir.  Or heat up 2 cans chicken broth.  I eyeball it because I want the dressing to be moist!

 

Spray a glass baking dish with Pam.

 

In a large mixing bowl, add sausage, celery, onions, mushrooms, green peppers, and butter from the skillet that they were cooked in; add poultry seasoning and the cornbread stuffing; stir.  Pour the HOT chicken broth over; stir.  Add some garlic if you want.

 

Spray a large glass baking dish with Pam.  

 

Add the sausage cornbread dressing and pat down to cover baking dish.

 

Cover the dish with aluminum foil and refrigerate until time to bake.

 

While the turkey is resting after baking, preheat oven to 350 degrees. 

 

Bake the dressing for 25 minutes.  

 

.•••Cover the dressing with aluminum foil if the top begins to get too brown.

 

 

 

 

 

 

 

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