Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, crab and sausage cornbread dressing. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Crab and Sausage Cornbread Dressing is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Crab and Sausage Cornbread Dressing is something which I’ve loved my entire life. They are nice and they look fantastic.
I like to use at least two types of sausage in my dressing. The specific type doesn't really matter so much as the variety of. This classic cornbread dressing (or stuffing) is a favorite during the holidays or anytime you're in the mood for comfort food.
To get started with this particular recipe, we must prepare a few components. You can cook 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:
- Prepare 6 Boxes Jiffy Corn Muffin Mix
- Make ready 6 Eggs
- Take 2 Cups Milk
- Make ready 1 Lb Jimmy Dean or Park Sage Sausage
- Make ready 1 Lb Lump Crab Meat
- Prepare 1 Box Chicken Stock
- Prepare 1 Qt Buttermilk
- Make ready 1 Each Diced Red, Yellow, Orange Peppers
- Take 1 Large Diced Onion
- Get 4 Large Chopped Cloves Garlic
- Prepare to Taste Poultry Seasoning
- Prepare 4 Stalks Diced Celery
Add a cornucopia of vegetables, herbs, and sausage to packaged cornbread mix for a heart-warming, filling dish. MORE+ LESS Homemade cornbread is preferred for this dressing, and buttermilk cornbread is even more classic (recipe below). BUT, using boxed-mix or store-bought cornbread in this recipe is totally okay! Everyone will still freak out over how amazing it is because the ratio of everything else (sausage, eggs, butter.
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!
Looking for a cornbread sausage stuffing recipe this Thanksgiving? This dressing gets flavor from spicy sausage, Cajun seasonings, and chopped vegetables and goes well with roasted chicken, turkey or pork entrees. Dressing—or stuffing, if you prefer to call it that—is an essential part of American Thanksgiving. But its ingredients differ widely from cook to cook and. This Cornbread Stuffing (Dressing) is loaded with nutty cornbread, juicy sausage, dried cranberries, apples and pecans for the BEST Cornbread Sausage Stuffing of your life!
So that’s going to wrap this up with this special food crab and sausage cornbread dressing recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
