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Instructions |
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In a large skillet, saute crumbled breakfast sausage for 2 minutes over
medium heat. Add onion and celery and cook until translucent and
tender, not brown. Remove from heat and set aside.
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FOR THE STUFFING- Adjust oven rack to lowest position and heat oven to
250 degrees. Spread bread cubes in single layer on baking sheet; bake
until edges have dried but centers are slightly moist (cubes should
yield to pressure), about 45 minutes, stirring several times during
baking. Transfer to large bowl and increase oven temperature to 325
degrees.In a large bowl combine crumbled cornbread and bread pieces.
There should be 2 parts cornbread to one part bread. Add sliced water
chestnuts and sausage mixture. Pour in half of stock and lifting
dressing from the bottom to incorporate liquid and prevent dressing
from getting mashed down. Season with salt, pepper and garlic powder.
Taste and adjust seasonings. Slowly add in more stock and stir using a
lifting motion from the bottom of the bowl. DO NOT STIR.
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Once you have a moist consistency, pour into a large casserole dish and
cover. Bake in a water bath so the dressing remains moist and cooks
evenly. This can be refrigerated at this point or pop it in a 350 degree
oven for 2-3 hours.
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This dressing was invented by my mother. Her folks made a cornbread
dressing and seasoned it with sage. Others made bread dressing. Mom
made dressing that was 1 parts cornbread and 1 part stale bread. She
added breakfast sausage to season instead of using sage and added
sliced water chestnuts for crunch. She did not add milk or eggs to
obtain a light consistancy. It was a tradition to head to Mom's on the
wednesday night before thanksgiving. We were her choppers while she
cooked and assembled her wonderful dressing. I hope you like it.
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Originally Submitted
1/20/2011
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