Ingrédients pour Sausage And Cornbread Dressing
- 1 pound bulk pork sausage
- 1/2 cup butter, melted
- 1 1/2 cups diced onion
- 1 1/2 cups chopped celery
- 1/4 cup fresh parsley, chopped (optional)
- 3 large eggs, beaten
- 1 1/2 cups chicken broth
- 1 (10 ounce) package cornbread stuffing mix
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt and 1/2 teaspoon black pepper, or to taste
- 1 1/2 cups milk
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Comment préparer Sausage And Cornbread Dressing
- Preheat oven to 350°F (175°C).
- In a large skillet, brown sausage over medium heat, breaking it up with a spoon. Drain off excess grease.
- In a large bowl, crumble cornbread. Add cooked sausage, celery, onion, sage, poultry seasoning, salt, and pepper. Mix well.
- Whisk together eggs, milk, and melted butter. Pour over cornbread mixture and stir until combined.
- Pour mixture into a greased 9x13 inch baking dish.
- Bake for 50-60 minutes, or until golden brown and heated through. If making ahead, bake for 50 minutes, then cool completely before refrigerating. Add 15-20 minutes to baking time when reheating from refrigerated state.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
20g
Fat
36g
Carbs
16g
