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Sausage Cornbread Dressing/Pic


Roxy15

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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!

1C83256B-B842-47B7-B70E-1823EFC7A597.jpeg

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