Editor’s Note: Each week between now and Christmas, Chef Jay will offer an easy recipe that is sure to please your holiday guests. Some you may have missed: Deviled Eggs, Smoked Salmon Rolls, Rosemary and Garlic Leg of Lamb.
***

Some folks call it stuffing; others call it dressing. It all depends on what part of the country you’re in.

Whatever you call it, Thanksgiving, for some, would not be complete without it.

So, if it’s your turn to make the holiday dressing, here’s a great recipe that uses cornbread.

Ingredients:
4 boxes of your favorite corn bread mix
2 packages of hot and sagey (yes that is a word) sausage
6 stalks of celery chopped
2 green peppers seeded and chopped
1 sweet large onion chopped
1 tbsp cayenne pepper
Olive oil
1 tbsp clove
1 tbsp cinnamon
1 tbsp allspice
4 cloves roasted garlic
4 cups chicken stock

Equipment:
Large Sheet Pan
Large Sauté pan
Large bowl
Casserole dish

Preheating: 375

Preparation:
Prepare cornbread as per directions
Set aside and cool
Heat pan
Add oil and sauté onions
Add sausage and cook
Add green pepper, celery, clove, cinnamon, allspice and garlic
Cook for 10 minutes
Set aside and cool
In large bowl break up cornbread
Add in sausage mixture
Add chicken stock to moisten and bring mixture together
Put in casserole dish
Add some stock to top
Bake in over for 20 min until golden brown

Enjoy
 

Sign up for our Weekly Email Newsletter Email: For Email Marketing you can trust

Other Ways to Share Twitter Del.icio.us MySpace

Discussions and Submission Agreement