1 pone Cornbread for Dressing (recipe below)
3-4 pounds ground sausage
2 large onions, diced
1 cup chopped green onion
1/2 cup chopped red bell pepper
1 0.5 oz bottle rubbed or ground sage
2 tsp. ground cumin
1 & 1/2 TBSP ground coriander seed
1 TBSP minced garlic
2 tsp. celery seed
2 tsp. salt
2 tsp. black pepper
1 cup margarine (preferably Parkay)
3 vegetable bouillon cubes (2 if extra large)
Prepare cornbread and set aside to cool.
Grease two 9 X 12 casserole dishes and set aside. Preheat oven
to 450 degrees.
Crumble sausage in skillet, sprinkling lightly with meat tenderizer
and cook until browned and well done. Drain and set aside. Crumble
cornbread into small pieces in a very large bowl. Add sausage and
next ten ingredients, mixing well. Pour evenly into greased casser-
ole dishes.
Prepare broth by mixing eight cups water, margarine and bouillon
in a saucepan. Heat on medium-high until margarine has melted and
bouillon has dissolved. Remove from heat and pour evenly over both
dishes of dressing. Place in oven and bake at 450 for 35-40 minutes,
or until golden brown. For best results, top with country or breakfast
gravy (I prefer Pioneer brand Sausage flavored country gravy mix).
Makes enough for a large gathering, or an extra pan to share.
Cornbread for Dressing
3 cups self-rising cornmeal
1 cup self-rising flour
3 large eggs
1 & 1/2 TBSP sugar
2 cups water
Preheat oven to 400 degrees.
Grease pan (I use a 12-inch cast-iron skillet) well, and sprinkle
bottom lightly with cornmeal.
In a large mixing bowl, stir together all ingredients, mixing well.
Pour into prepared pan and bake for 30-35 minutes, or until bot-
tom of cornbread is a deep brown. Remove from oven and let sit
5-10 minutes before turning bread over (upside-down) onto a
plate or platter.
Note: This recipe is intended for dressing, and is not especially ap-
petizing as a bread dish alone.
(See other recipes for cornbread in this blog)
