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Cornbread Dressing

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bearbonez

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Here is a cornbread dressing to go with the Cajun turkey.

Cornbread:
1 1/4 c yellow cornmeal
1/4 c sugar
3/4 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 c buttermilk
2 eggs
1/2 tsp vanilla
1/4 c melted butter

 Set the oven at 350 deg. Grease an 8 X 8 baking pan with shortening. Pop the pan in the oven to heat while you

 Smoke a couple links of andouille and linguisa sausage, and make a small dice
 In a heavy skillet melt 4 tbsp...yes FOUR of butter over medium heat. Add 1 diced onion, 2 diced stalk of celery, and 1 diced green pepper, 2 diced granny smith or McIntosh apples and stir till the veggies are soft. Add 2 cloves of crushed garlic, and bout 2 tbsp each, fine chopped, fresh rosemary and thyme. Stir for a minute. Add sausage and season with 1 tbsp of tony chacheries or favorite cajun seasonin. Cut the cornbread into  1/2" cubes and add to mixture, and a big arse can o chicken stock. Let simmer for 5 minutes covered, till stock is hot and absorbed. Taste to see if mix is wet enough, add more stock if needed. Refrigerate over night.
 as an option you can add toasted sliced almond and dried cranberries...mushrooms wouldn't hurt either.

Bake in a butter greased baking pan covered with foil at 350 for 30 minutes and serve as a side with yer bird
#1 - March 03, 2006, 10:06:57 pm
« Last Edit: June 30, 2010, 05:15:10 pm by bearbonez »
David "Bear" Nunley

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