Southern Corn Bread Dressing
Our Midwest Corn Bread makes this an excellent addition to your holiday table. Or – Just your everyday side dish!
8 Cups cubed prepared corn bread – (Sturdiwheat Midwest Corn Bread Mix)
8 Tbls unsalted butter
2 Cups chopped onion
1 Cup chopped celery
1 Red bell pepper chopped
1 Green bell pepper chopped
2 Cloves minced garlic
1/4 – 1/2 cup Minced parsley
1 tsp Dried thyme or 1 Tbls Fresh minced
1 pound Cooked Breakfast Sausage
1/4 tsp red pepper
3/4 tsp salt
1/2 tsp pepper
1-3 to 1 Cup chicken stock
1-2 Large eggs beaten (optional)
Toast cubed corn bread in 400 degree oven until golden brown.
Heat butter and saute onions, celery, bell peppers and garlic.
Remove from heat and stir in parsley, sage, thyme, sausage, red pepper, salt and pepper.
Stir butter mixture into toasted corn bread and toss gently until well combined.
Stir in stock and eggs until lightly moist. May not have to use all of it.
Bake uncovered in large shallow baking dish @ 350 degrees until top has formed a crust and stuffing heated through. 30-40 minutes