Vangies Cornbread And Sausage Dressing Make The Night Before Recipes

VANGIE'S CORNBREAD AND SAUSAGE DRESSING (MAKE THE NIGHT BEFORE)

Steps:

• Use the two eggs and milk to prepare the cornbread as directed on the box. Bake in a 9X13 pan at 400 degrees 20 - 25 minutes. Allow to cool.
• In a large skillet cook beef, sausage, celery, onion and bell pepper.
• When meat is just about done, add the margarine, poultry seasoning, salt and pepper.
• For the next part you will need a HUGE mixing bowl, but don't worry, when you add the wet ingredients the mixture will shrink down.
• Finely crumble the cornbread into the mixing bowl.
• Mix in the Pepperidge Farm Dressing.
• Add meat mixture, 2 cans of soup and 2 cans of broth (If making the night before save one of the cans of broth to pour over just before baking).
• Place in a 5 quart baking dish.
• Bake in 350 degree oven for 1 hour.
• If making the night before, store in the refrigerator. The next day, poke holes in the dressing and pour the saved can of broth over the top. Bake as directed above.(If it appears dry, add more broth).
• Note: Can also be heated in a crock pot on high for approximately 3 hours to save oven space.
• Note: If this makes too much for your family then before baking remove half of the dressing and freeze for later use. Just thaw, then pour chicken broth over the top and bake accordingly.

CORNBREAD AND SAUSAGE DRESSING

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, stir muffin mixes, milk, butter and eggs just until moistened (batter will be lumpy). Spread batter in pan. Bake 10 to 12 minutes or until golden brown. Cool in pan 10 minutes. While still in pan, cut warm cornbread into 1/2-inch cubes. Fluff cubes. Bake 10 minutes. Stir cubes; bake 10 to 15 minutes longer or until golden brown on top.
• Meanwhile, in 10-inch skillet, cook celery, onion, garlic and sausage over medium-high heat 7 to 10 minutes, stirring frequently, until sausage is until no longer pink; drain if desired. Stir pepper flakes and chile into sausage mixture.
• In another large bowl, place cornbread cubes, sausage mixture and remaining ingredients. Stir gently, adding enough broth to moisten bread cubes but not make mixture mushy.
• Spoon dressing into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; bake 25 to 30 minutes or until hot in center.