With so many changes in 2020, we could all use a homemade recipe for our holiday feasts. Whether you’re celebrating virtually with friends or in the comfort of your own home, St. James Place’s Chef Barry Kalt has created a delicious cornbread dressing recipe you can add to your recipe box and include on every holiday menu.
INGREDIENTS:
- 1 pkg. Corn Muffin Mix
- 3 eggs
- 1/3 cup milk
- 5 strips bacon, chopped
- 8 oz breakfast sausage
- 1/4 cup margarine or butter
- 3/4 cup celery, chopped
- 3/4 cup onion, chopped
- 2 cups fresh mushrooms, chopped
- 1 can (14.5 oz) chicken broth
- 1-1/2 tsp. sage
- 1 tsp. garlic powder
- 1 tsp. thyme
- 1 tsp. pepper
PREP:
- Preheat oven to 400°F
- Grease an 8” square pan
- Cook bacon and brown sausage. Set aside to cool.
CORNBREAD:
- In a bowl, combine Corn Muffin mix, 1 egg and milk.
- Pour mixture onto a baking sheet and bake as directed on the package.
- When done, reduce oven heat to 350°F.
- Once cool enough to touch, crumble cornbread on the same baking sheet.
- Bake for an additional 5 minutes or set out to dry
DRESSING:
- In a pan, melt margarine or butter over medium heat.
- Add celery, onions and mushrooms, stirring often until sautéed. Remove from heat.
- In a bowl, combine remaining 2 eggs, broth, sage, garlic powder, thyme and pepper.
- Mix in your bacon, sausage and vegetable mixture until combined.
- Fold in crumbled cornbread.
- Spread mixture into a greased 8” square pan and cover with foil.
- Bake at 350°F for 25 – 30 minutes. Remove foil and bake for an additional 10 minutes.
- Yields 9-12. Serve with your favorite holiday meal!