Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, ladyincognito's homestyle cornbread dressing. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for LadyIncognito's Homestyle Cornbread Dressing. My mom has always made this dressing for the holidays with the exception of using shrimp and shrimp broth in it. I wanted to recreate her recipe but ran into issues with locating the ingredients so I implemented it a bit.
LadyIncognito's Homestyle Cornbread Dressing is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. LadyIncognito's Homestyle Cornbread Dressing is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook ladyincognito's homestyle cornbread dressing using 16 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make LadyIncognito's Homestyle Cornbread Dressing:
- Prepare 5 box Jiffy Corn Muffin mix
- Make ready 5 eggs
- Take 1 2/3 cup milk
- Make ready 1 lb Jimmy Dean reduced fat breakfast sausage
- Get 2 lb ham pieces chopped into bite sized morsels
- Take 2 medium onions diced
- Take 4 stalks of celery diced
- Prepare 6 garlic cloves diced
- Make ready 1/2 poblano pepper diced
- Prepare season with black pepper, lemon pepper, and parsley flakes to taste
- Get paprika (optional) just a pinch for color
- Prepare 4 cup water
- Get 3 tbsp olive oil
- Get 2 can chicken broth
- Prepare 1 13x9 baking pan
- Prepare 1 larger baking pan to hold all ingredients.
Instructions to make LadyIncognito's Homestyle Cornbread Dressing:
- Preheat oven to 400°. Combine first three items and prepare cornbread as directed on box. Pour into a 13"x9" baking pan and bake for approximately 20 minutes.
- While the cornbread is baking take the breakfast sausage roll and break into quarters and boil in four cups of water in a medium pot. Let it cool and then chop into bite sized morsels. Reserve the water for later use.
- Saute the remaining ingredients in a skillet with about three tablespoons of olive oil until the onions and celery have turned opaque. Add the diced sausage and saute for another five-ten minutes.
- After the cornbread has cooled down use your hands and crumble it. Place into the second larger baking pan. Add all the sauteed meats and veggies to the pan. Add the chicken broth to the mixture and mix together. Mixture should be slightly moist.
- If it feels to stiff to mix add the reserved water until it is less than a mushy consistency. Smooth it out evenly. Baked covered for about an hour to meld the flavors together.
- Bake for another thirty minutes uncovered to help it completely dry out and get a beautiful golden and crusty top.
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