Ingredients
6 Jumbo Cornbread Muffins, cubed
8 slices Italian bread, toasted and cubed
1 sleeve saltine crackers, crushed
2 sticks unsalted butter, divided
A handful fresh sage leaves, chopped
2 cloves garlic, minced
1 Caramelized Onion
1 green pepper, chopped
2 stalks of celery, chopped
3 links sweet turkey sausage, casings removed
1 egg
2-1/2 cups half and half
2-1/2 cups turkey drippings (or 1 can chicken stock)
Salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F. Spray a 9 by 11-inch baking dish with butter flavored cooking spray and set aside.
Crush one sleeve of saltine crackers.
Chop and crumble 6 Jumbo Cornbread Muffins.
Arrange 8 slices of Italian Bread on a baking sheet and toast in the oven.
In a large bowl, combine cubed cornbread muffins, toasted wheat bread cubes, and crushed saltine crackers. Mix together and set aside.
Melt 1 stick of butter in a large skillet over medium heat and let it bubble until the milk solids start to turn golden.
Add the garlic and sage leaves and briefly fry until beginning to crisp, about 30 seconds. Do not allow garlic to brown and burn. Pour the sage butter mixture over the cornbread mix and stir to completely combine.
Melt the second stick of butter in the same large skillet over medium heat. Add the green pepper, and celery, and cook, stirring, for about 10 minutes.
Add the garlic and sage leaves and briefly fry until beginning to crisp, about 30 seconds. Do not allow garlic to brown and burn. Pour the sage butter mixture over the cornbread mix and stir to completely combine.
Melt the second stick of butter in the same large skillet over medium heat. Add the green pepper, and celery, and cook, stirring, for about 10 minutes.
Add the turkey sausage to the pan and brown in the butter saute mix.
When the turkey is completely cooked, remove from the heat and pour over the cornbread mixture.
When the turkey is completely cooked, remove from the heat and pour over the cornbread mixture.
In a separate bowl, whisk together the egg, half and half, and turkey drippings. Pour the liquid mixture a tablespoon at a time, gently folding, until cornbread mixture is evenly moistened but not soggy.
Stir in Caramelized Onion.
This is what the texture that I prefer looks like. Keep adding liquid until the mixture is your desired texture about 1/2 up at a time.
Pour the dressing into a 9 by 11-inch baking dish.
Bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.
No comments:
Post a Comment