Betty demonstrates how to make Cornbread-Sage Dressing with Italian Sausage. This is Bettys dressing that has been refined over the years to suit the tastes of her family. This year, Italian sausage has been added.
|Stuffing mix||1/2 Bag (0.5 kg)|
|Ground sage||1 Tablespoon|
|Butter||1/2 Cup (8 tbs)|
|Onion||1 Large , chopped finely|
|Celery rib||2 , chop|
|Italian sausage||1/2 Pound (2 links, browned and drained)|
|Chicken broth||58 Ounce (four 14.5 ounce cans or as needed)|
|Cooking spray||2 Dash|
Prepare cornbread and let it cool. Crumble cornbread into large bowl.
Add herb-seasoned stuffing mix and sage. Mix and set aside.
In a medium-sized skillet, melt butter.
Add chopped onion and celery. Saute until vegetables are softened.
Add sautéed vegetables to cornbread mixture.
Add cooked sausage, and stir well to combine.
Add chicken broth, until dressing mixture is “soupy.”
Ladle dressing mixture into a 13x9x2 baking dish that has been sprayed with cooking oil spray.
Bake at 350 degrees (F) until dressing is beginning to brown around the edges. Remove from oven.
Serve while hot.
Serving size Complete recipe
Calories 3602Calories from Fat 1562
% Daily Value*
Total Fat 175 g269.2%
Saturated Fat 83 g415%
Trans Fat 0 g
Sodium 10453 mg435.54%
Total Carbohydrates 422 g140.7%
Dietary Fiber 28 g112%
Sugars 41 g
Protein 109 g218%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet