Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, crab and sausage cornbread dressing. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Crab and Sausage Cornbread Dressing is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Crab and Sausage Cornbread Dressing is something that I have loved my entire life.
#SouthernCooking is the best, especially for #HolidayCooking. I decided to make my Cornbread Dressing with Sausage this weekend so you can have the recipe in time for T-Day but also to show you how easy it is to make anytime you want it. Add a cornucopia of vegetables, herbs, and sausage to packaged cornbread mix for a heart-warming, filling dish.
To get started with this particular recipe, we have to first prepare a few components. You can have crab and sausage cornbread dressing using 12 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Crab and Sausage Cornbread Dressing:
- Get 6 Boxes Jiffy Corn Muffin Mix
- Make ready 6 Eggs
- Get 2 Cups Milk
- Prepare 1 Lb Jimmy Dean or Park Sage Sausage
- Make ready 1 Lb Lump Crab Meat
- Get 1 Box Chicken Stock
- Take 1 Qt Buttermilk
- Get 1 Each Diced Red, Yellow, Orange Peppers
- Take 1 Large Diced Onion
- Prepare 4 Large Chopped Cloves Garlic
- Get to Taste Poultry Seasoning
- Get 4 Stalks Diced Celery
Cornbread dressing is a staple on the southern table. Bake our version of this popular side, made with crumbly cornbread - Zatarain's® Honey Butter Cornbread Mix - and andouille sausage. The sweet-spicy flavor combo along with the homemade taste of Zat's is perfect for your holiday table, and every. The cornbread in this sausage and fennel dressing can be made weeks in advance.
Instructions to make Crab and Sausage Cornbread Dressing:
- Mix Corn Muffin Mix, Eggs and Milk into a batter and pour into a well greased casserole pan and bake as per instructions on the box about 30 to 45 minutes. After it is done and cools crumple it up and put in a covered dish on the counter for about 24 hours so it goes slightly stale.
- Fry Sausage in a skillet till fully cooked and drain. Set aside.
- In a 12 quart stock pot add a half a stick of butter and melt it. Add the veggies and sauté till slightly soft.
- Add the Sausage and Crab Meat and combine with the veggies in the pot.
- Add the Garlic and Poultry Seasoning (to taste as it’s strong stuff) and combine with the other ingredients in the pot.
- Add the Butter Milk and Chicken Stock to the pot and stir it all up.
- Add the Crumbled Corn Bread in stages and insure you fully incorporate it all into the pot with all the other good stuff. It’ll be a bit mushy and wet but it’s supposed to be that way.
- Pour the contents of the entire pot into a well greased casserole dish.
- Keep covered in fridge till ready to cook and serve it. When ready preheat your oven to 350 degrees and once heated put casserole in and back for 30 to 45 minutes. Voila! Your done!
Cornbread dressing has long been a popular side on the Southern Thanksgiving table. A classic cornbread dressing made with day old cornbread, traditional sauteed vegetables and seasoned with sage. In a large skillet cook the sausage or bacon just until fat has been. Cornbread and sausage stuffing (or dressing) is a very personal thing, and hands down, the best version I've ever had was the one my mother-in-law makes. Her classic southern recipe is the perfect savory sidekick to a well-cooked turkey.
So that is going to wrap it up for this exceptional food crab and sausage cornbread dressing recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
