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Honey Cornbread Dressing Country Style

Ramona.Werst's picture
I made this recipe for our family Thanksgiving gathering last year. The theme of all my recipes was using Texas Pecans. This recipe was so delicious that I wanted to share with you!
Ingredients
  Butter stick 2 , cut into chunks
  Yellow onions 2 Medium, chopped
  Celery ribs 3 , chopped
  Fresh rosemary 1 Tablespoon, finely chopped
  Fresh sage 1 Tablespoon, chopped
  Fresh basil 1 Tablespoon, chopped
  Kosher salt 2 Pinch
  Black pepper 2 Pinch
  Bulk italian sausage 1 Pound
  Real texas honey cornbread 6 Cup (96 tbs), half crumbled, half cut into 1/2 cubes
  Fresh parsley 1 Cup (16 tbs), chopped
  Deviled pecans 3 Cup (48 tbs)
  Bourbon 1⁄4 Cup (4 tbs) (Bourbon, Can Be Substituted With Chicken Stock)
  Chicken stock 3⁄4 Cup (12 tbs) (Enough To Moisten The Mixture)
Directions

Add onion to butter that is cubed, turn your heat down when the onions are translucent. Add the celery, rosemary, sage, basil, salt and pepper. Stir and allow the mixture to cook a bit longer.

Brown the sausage. Add the onion mixture to the sausage in a big pot and mix it well.Add the crumbled and cubed cornbread to the pot and mix it well. Add the pecan and parsley. Add one fourth cup of any type of Bourbon to the mixture and stir the mixture well. Add chicken broth to the mixture and mix well for few minutes.

Put the mixture in a greased oven dish and bake at 350°F degrees until the mixture is heated thoroughly.

The Real Texas Honey Cornbread Dressing is out of the oven now and is ready to be served!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Baked
Occasion: 
Thanksgiving
Ingredient: 
Sausage
Restriction: 
High Fiber, High Protein
Servings: 
12
Cornbread is one of good forms of bread to be had as it is or for use in other dishes. Here is a recipe to make a filling main dish out of honey cornbread, sausage and seasonings as the key ingredients.

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