Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, crab and sausage cornbread dressing. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Crab and Sausage Cornbread Dressing is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Crab and Sausage Cornbread Dressing is something which I’ve loved my whole life. They are nice and they look wonderful.
This cornbread and sausage dressing is perfect for a Kwanzaa gathering or any special occasion. Apples give it a bit of sweetness. Sausage and Cornbread Dressing. this link is to an external site that may or may not meet accessibility guidelines. #SouthernCooking is the best, especially for #HolidayCooking.
To get started with this recipe, we must prepare a few ingredients. You can have crab and sausage cornbread dressing using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Crab and Sausage Cornbread Dressing:
- Get 6 Boxes Jiffy Corn Muffin Mix
- Take 6 Eggs
- Make ready 2 Cups Milk
- Take 1 Lb Jimmy Dean or Park Sage Sausage
- Get 1 Lb Lump Crab Meat
- Prepare 1 Box Chicken Stock
- Take 1 Qt Buttermilk
- Take 1 Each Diced Red, Yellow, Orange Peppers
- Make ready 1 Large Diced Onion
- Take 4 Large Chopped Cloves Garlic
- Make ready to Taste Poultry Seasoning
- Get 4 Stalks Diced Celery
Add a cornucopia of vegetables, herbs, and sausage to packaged cornbread mix for a heart-warming, filling dish. MORE+ LESS A traditional southern cornbread dressing, made with crumbled cornbread and toasted crumbled bread. Southerners sure do love their traditional cornbread dressing and some of them will get all "stuffy" over what constitutes dressing and what constitutes stuffing. Remove from heat; stir in sausage.
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!
Add cubed bread and cornbread; toss to combine. In a small bowl, whisk eggs, steak sauce, seasonings and baking powder until blended; stir into bread. 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.
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