------------For Yellow Cornbread-------------.
Heat a well-greased
eat with the butter. Once melted, add the Andouille sausage
Dip a pork chop into the egg mixture and place in
In a large bowl, combine stuffing mix with oil and vegetables
Combine cornbread stuffing and bread crumbs in large bowl. Pour turkey juice over crumbs to soften.
Add chopped celery, chopped onion, cream of chicken soup, sliced eggs, salt and pepper.
Mix well.
Do not get mixture too soggy.
Spread into a 9 x 13-inch pan.
Bake at 350\u00b0 for 50 minutes or until golden brown. Cut into squares when cool or dip with spoon while warm.
Stir the melted butter into the cornbread stuffing and set aside. In
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
br>In large bowl, combine cornbread cubes, bread crumbs, egg and
375 degrees F. For best results, use paper baking
dd the three containers
u make the cornbread and chop the onion and celery. Bake the cornbread (I often
Saute' veggies (except cilantro) in the e.v.o.o.
aking dish.
Place the cubed cornbread and bread stuffing mix into a
o 3 minutes.
Add stuffing mix and broth; mix well
shes with the butter.
Combine the chicken stock
Preheat oven to 350\u00b0F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
Pour the vegetable mixture over cornbread mixture.
Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
Add beaten eggs and mix well.
Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.
Cube or slice squash.
Steam lightly if you wish and set aside.
Melt margarine in a large pan and saute onion.
Add cornbread stuffing and stir to coat.
Cover bottom of a 9 x 12-inch baking dish with 1/2 of the stuffing and reserve the rest for the top.
Sprinkle \"chicken\" powder over squash.
Place the squash on top of the stuffing.
Mix soup and sour cream and spoon over squash.
Top with the remaining cornbread stuffing.
Bake at 350\u00b0 for 30 to 45 minutes.
Serves 6 to 8.
Saute onions and celery in butter, set aside.
Saute sausage meat until browned, drain.
Preheat oven to 350\u00b0F.
Mix veggies and sausage in large bowl.
Add cornbread, broth, thyme, salt and pepper, and toasted pecans. Bake 30 minutes covered, 15 minutes uncovered.
Mix cornbread stuffing with the melted butter or oleo.
Put half of the mixture in baking pan.
Put the carrot and onion in a blender, or chop very fine.
Mix the vegetables with the soup, a little salt and pepper, squash and sour cream.
Pour over the first mixture and top with the remaining cornbread stuffing mix. Bake at 325\u00b0 for 30 minutes.
Heat the oven to 350 degrees F.
Heat the butter in a 4-quart saucepan over medium-high heat. Add the onion and celery and cook until the vegetables are tender-crisp, stirring occasionally. Remove the saucepan from the heat.
Add the broth, stuffing, sausage, chiles and cilantro to the saucepan and mix lightly. Spoon the stuffing mixture into a greased 2-quart casserole. Cover the casserole.
Bake for 30 minutes or until the stuffing mixture is hot.