Easiest Way to Make Delicious LadyIncognito's Homestyle Cornbread Dressing

LadyIncognito's Homestyle Cornbread Dressing. My mom has always made this dressing for the holidays with the exception of using shrimp and shrimp broth in it. I wanted to recreate her recipe but ran into issues with locating the ingredients so I implemented it a bit. This homestyle cornbread is a perfect mix of savory southern cornbread and sweet northern Winter is prime chili-eating weather, and what goes better with chili than a nice piece of cornbread?

Southern Cornbread Dressing is deliciously moist and wonderfully seasoned with sage, onions, and celery. It's a classic that makes it to the Thanksgiving table year after year. Thanksgiving is quickly approaching and it's time to start planning that Thanksgiving menu. You can cook LadyIncognito's Homestyle Cornbread Dressing using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of LadyIncognito's Homestyle Cornbread Dressing

1. It's 5 box of Jiffy Corn Muffin mix.
2. It's 5 of eggs.
3. Prepare 1 2/3 cup of milk.
4. It's 1 lb of Jimmy Dean reduced fat breakfast sausage.
5. Prepare 2 lb of ham pieces chopped into bite sized morsels.
6. It's 2 of medium onions diced.
7. Prepare 4 of stalks of celery diced.
8. You need 6 of garlic cloves diced.
9. Prepare 1/2 of poblano pepper diced.
10. Prepare of season with black pepper, lemon pepper, and parsley flakes to taste.
11. It's of paprika (optional) just a pinch for color.
12. You need 4 cup of water.
13. You need 3 tbsp of olive oil.
14. You need 2 can of chicken broth.
15. You need 1 of 13x9 baking pan.
16. Prepare 1 of larger baking pan to hold all ingredients..

For cornbread, in a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk egg, water, milk and oil. This video is how to make Grandma's Southern Cornbread Dressing Recipe. Heat the bacon fat in a large saute pan.

LadyIncognito's Homestyle Cornbread Dressing instructions

1. Preheat oven to 400°. Combine first three items and prepare cornbread as directed on box. Pour into a 13"x9" baking pan and bake for approximately 20 minutes..
2. While the cornbread is baking take the breakfast sausage roll and break into quarters and boil in four cups of water in a medium pot. Let it cool and then chop into bite sized morsels. Reserve the water for later use..
3. Saute the remaining ingredients in a skillet with about three tablespoons of olive oil until the onions and celery have turned opaque. Add the diced sausage and saute for another five-ten minutes..
4. After the cornbread has cooled down use your hands and crumble it. Place into the second larger baking pan. Add all the sauteed meats and veggies to the pan. Add the chicken broth to the mixture and mix together. Mixture should be slightly moist..
5. If it feels to stiff to mix add the reserved water until it is less than a mushy consistency. Smooth it out evenly. Baked covered for about an hour to meld the flavors together..
6. Bake for another thirty minutes uncovered to help it completely dry out and get a beautiful golden and crusty top..

Add the celery, onions and green peppers if using, and saute until the onions are translucent. Everyone has a favorite cornbread dressing recipe passed down from their mom. Day-old cornbread and the right amount of seasonings and stir-ins make a Cornbread dressing is a beloved staple on Southern Thanksgiving sideboards. Culinary reputations are made (or broken) based on how well a. Corn & Porcini Mushroom Cornbread Dressing.