Connie Villarreal's Cornbread Drtessing
This is prepared in a 13 x 9 inch pan. Serves about 20.
2 pkgs Pioneer cornbread mix, prepared according to package directions.
1/2 - 1 lb breakfast sausage, boiled then crumbled, reserving the water in which the meat was boiled.
1 c celery
1 c bell pepper
1 c onion
Chop the veggies finely in a food processor, then saute in 2-3 T butter.
Season with
1 tsp sage
1 tsp poultry seasoning
2 tsp salt
black pepper to taste
Crumble the cornbread until it is fine. Mix with the crumbled sausage, and add the sauted vegetables. Add enough of the cooking water from the meat to make the mixture the consistency of a dough, but not mushy. Add seasonings. Pour into a 13 x 9 loaf pan, smoothing the top and bake at 325 for 45 minutes. This cornbread can be cut in squares and served like cake. I have cooked this in an electric skillet for the office Christmas party and it works great.
2 pkgs Pioneer cornbread mix, prepared according to package directions.
1/2 - 1 lb breakfast sausage, boiled then crumbled, reserving the water in which the meat was boiled.
1 c celery
1 c bell pepper
1 c onion
Chop the veggies finely in a food processor, then saute in 2-3 T butter.
Season with
1 tsp sage
1 tsp poultry seasoning
2 tsp salt
black pepper to taste
Crumble the cornbread until it is fine. Mix with the crumbled sausage, and add the sauted vegetables. Add enough of the cooking water from the meat to make the mixture the consistency of a dough, but not mushy. Add seasonings. Pour into a 13 x 9 loaf pan, smoothing the top and bake at 325 for 45 minutes. This cornbread can be cut in squares and served like cake. I have cooked this in an electric skillet for the office Christmas party and it works great.
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