Roxy15
Well-known member
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!
View attachment 15963
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!
View attachment 15963