Roxy15 Posted November 15, 2019 Share Posted November 15, 2019 Here is my dressing recipe in case anyone wants to try it. This picture isn’t mine, but, the recipe was very close to my recipe. I cook like my mom used to do, I eyeball a lot, but, these are approximate amounts. 1-(1-lb.)-Farmer John’s Sausage 1 Pkg. Sliced Fresh Mushrooms 1/2 Cup Blue Bonnet Margarine Chopped Onions & Garlic, To Taste ***I Used Christopher Ranch Garlic Last Year, It Saved Me From Having To Prep Garlic 2 Cups Sliced Celery 1 T. Poultry Seasoning Garlic Salt/Pepper, To Taste Swanson’s Chicken Broth, Heated Up ***Boil On Low/Don’t Heat Up Until Ready To Pour Over Dressing! You Want Enough Broth To Make Dressing Moist 1 Box Marie Callender’s Cornbread Dressing In a large skillet, over medium heat, cook the sausage until the sausage us no longer pink; drain grease. Put the sausage on a paper towel-lined plate to absorb any grease. Clean the mushrooms. Melt 1/2 Cup Blue Margarine in a skillet over medium-low heat. Add onions, garlic, celery and mushrooms; stir and cook for 7 minutes. ***Be sure to stir while veggies are cooking! Spray a large glass baking dish with Pam. In a large bowl, add Marie Callender’s Cornbread Dressing; pour hot chicken broth over. Add poultry seasoning and the veggies with the butter; stir gently to combine. Sprinkle some garlic salt and pepper in. Spray a glass baking dish with Pam. Cover baking dish with aluminum foil; refrigerate until ready to bake. When ready to bake, take foil off. Bake at 350 degrees for 25 minutes. ***If the dressing gets too brown while baking, cover it with foil! Quote Link to comment
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