Sauté your vegetables and mix everything together in the baking dish with half of the broth.Cook the link sausage until cooked through.Prepare the cornbread mix according to the package directions.Here are a few ways you can prep your ingredients for Thanksgiving Day: One of the best things about this dish is that you can prep it completely up to 24 hours in advance. Like it more on the soggy side? Bake it around 30 minutes. If you like your side a little more crisp, bake it a few minutes longer. A large majority of the broth will evaporate and allow the dish to get crispy on the top. Bake the Dressingīake the dressing for 30-35 minutes, uncovered. Combine the sausage, veggies, and cornbread. Much of the broth will evaporate as it cooks. Even if it seems like there is too much, add at least 3 cups. Combine IngredientsĪdd the cooked veggies and sausage along with the blackened seasoning into the pan with the crumbled cornbread. Cook the veggies with some oil, salt, and pepper for another 8 minutes or so.Īdd the minced garlic to the pot and sauté another 2 minutes. Toss the bell peppers, onions, and celery into the pan. Remove the sausage to a paper towel-lined plate. Slice the sausage link into ½-inch pieces.Īdd oil to a large skillet and cook the sausage over medium high heat for about 10 minutes. If it’s easier, you can break apart the cornbread into a large mixing bowl first. Then crumble the cornbread back into the 9×13 dish. Pay attention! You don’t want to overcook the cornbread at this step. Remember to adjust the cooking time because you are using a 9×13 pan. These are the steps to follow to make this Cajun cornbread dressing recipe: Make the Cornbreadįollow the instructions on the box to make the cornbread. You might see it called Cajun seasoning at the store. You can also buy a pre-made mix, as well. It is so easy to make your own blend, and the flavor is unbeatable. Regular sodium chicken broth is used in the recipe, but you can sub in vegetable broth if needed. If absolutely necessary, you can use garlic powder. A sweet onion brings the perfect balance, but you can go with yellow or white as well. You need a few stalks of finely chopped celery, it adds so much flavor to the dressing. Green looks the best, but you can use any color. My favorites: Aidell’s Cajun Style Andouille, Applegate Andouille Chicken Sausage, or Hillshire Farms or Johnsonville link sausage (use these if you prefer your dressing on the milder side!) If needed, you can use homemade venison sausage. You want a brand with a good casing, as well. Jiffy cornbread muffin boxes are 8.5 ounces, so grab two of those if that’s easiest! If the instructions call for a 9×9 or 8×8 pan, reduce the baking time by 5 minutes since you’re using a 9×13 dish. Opt for a gluten-free variety if your diet calls for it. Cornbread mix. You need a 16–20-ounce package.The simple ingredients you need to make Cajun cornbread dressing include:
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