To make your cornbread, you’ll follow the recipe on the package. ![]() Pork sausage you can use almost any flavor you’d like! The sage one would be delicious in this recipe, but I prefer the hot sausage. You’ll also need chicken broth, butter, and pork sausage. Makes this recipe hold up better, especially when you’re making it ahead of time! The cornbread itself can crumble very small, and I like the addition of the large chunks of bread. In this cornbread stuffing recipe, we’ll use both baked cornbread and stale bread. ![]() These are the same onions and celery I use in Grandma’s Dressing Recipe - the one with white bread! So, when I’m chopping up this celery and onions, I double them, so I have enough for both recipes. Next, you’ll need some chopped-up onions and celery. I grew up with this cornbread, and for me, it’s just how cornbread should taste! A little bit sweet, a whole lot of savory, and perfect for Southern Pinto Beans and Ham! I like to keep boxes of Jiffy cornbread mix in my pantry for whenever I need it. You’ll want a few boxes of Jiffy corn muffin mix. Southern Jiffy Cornbread and Sausage Dressing Recipeįirst, let’s gather the ingredients you’ll need for this recipe. Jiffy Cornbread dressing is a host of simple ingredients, expertly paired together! If you’re wondering what it tastes like, it’s like your nostalgic, traditional Stuffing Recipe had a bunch of just sweet enough cornbread mixed into it, and baked together with a hint of spicy sausage. This recipe is also great for people who want to try southern cornbread dressing. You will love this recipe if you grew up in the South, and you know this recipe well. ![]() It’s a recipe you’ve got to try and one that every Thanksgiving Menu needs! Sweet cornbread is combined with spicy sausage, soft celery, and onions, and that Thanksgiving Day hit of poultry seasoning.
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