Recipe: Appetizing Crab and Sausage Cornbread Dressing

Recipe: Appetizing Crab and Sausage Cornbread Dressing Delicious, fresh and tasty.

Crab and Sausage Cornbread Dressing. Crab and Sausage Cornbread Dressing Wendy S. Crab and Sausage Cornbread Dressing Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we're going to prepare a distinctive dish, crab and sausage cornbread dressing.

Crab and Sausage Cornbread Dressing is one of the most favored of recent trending meals in the world.

Combine the cornmeal, flour, sugar, baking powder and salt in a large bowl.

In a large bowl, add in the cornmeal, all purpose flour, salt, baking powder, and sugar.

You can cook Crab and Sausage Cornbread Dressing using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of Crab and Sausage Cornbread Dressing

1. Prepare 6 Boxes of Jiffy Corn Muffin Mix.

2. Prepare 6 of Eggs.

3. You need 2 Cups of Milk.

4. Prepare 1 Lb of Jimmy Dean or Park Sage Sausage.

5. It’s 1 Lb of Lump Crab Meat.

6. It’s 1 Box of Chicken Stock.

7. Prepare 1 Qt of Buttermilk.

8. It’s 1 of Each Diced Red, Yellow, Orange Peppers.

9. Prepare 1 of Large Diced Onion.

10. Prepare 4 of Large Chopped Cloves Garlic.

11. You need to Taste of Poultry Seasoning.

12. You need 4 Stalks of Diced Celery.

Mix or sift the ingredients together.

Remove with a slotted spoon, reserving drippings in pot.

This easy cornbread dressing gets a shot of something savory with the addition of sausage and a dash of pepper.

It's a family-favorite recipe that uses all the traditional dressing ingredients—cornbread, sandwich bread, broth, butter, celery, onions—and is a perfect complement to all manner of mains.

Crab and Sausage Cornbread Dressing step by step

1. Mix Corn Muffin Mix, Eggs and Milk into a batter and pour into a well greased casserole pan and bake as per instructions on the box about 30 to 45 minutes. After it is done and cools crumple it up and put in a covered dish on the counter for about 24 hours so it goes slightly stale..

2. Fry Sausage in a skillet till fully cooked and drain. Set aside..

3. In a 12 quart stock pot add a half a stick of butter and melt it. Add the veggies and sauté till slightly soft..

4. Add the Sausage and Crab Meat and combine with the veggies in the pot..

5. Add the Garlic and Poultry Seasoning (to taste as it’s strong stuff) and combine with the other ingredients in the pot..

6. Add the Butter Milk and Chicken Stock to the pot and stir it all up..

7. Add the Crumbled Corn Bread in stages and insure you fully incorporate it all into the pot with all the other good stuff. It’ll be a bit mushy and wet but it’s supposed to be that way..

8. Pour the contents of the entire pot into a well greased casserole dish..

9. Keep covered in fridge till ready to cook and serve it. When ready preheat your oven to 350 degrees and once heated put casserole in and back for 30 to 45 minutes. Voila! Your done!.

You could call it a classic.

Our Test Kitchen recommends making the cornbread muffins.

Crumble corn bread into small pieces then add to a large mixing bowl; set aside.

Cook and crumble sausage until cooked through and nicely browned.

Drain fat then add sausage to the bowl of cornbread (do not stir yet).