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Started By
Message
re: Need a Cornbread dressing recipe with dressing meat....
Posted on 11/23/16 at 9:21 am to Stadium Rat
Posted on 11/23/16 at 9:21 am to Stadium Rat
I'm using Besh's crawfish cornbread dressing recipe which calls for the individual ingredients cooked then mixed together, nothing prepackaged.
quote:
Put the bacon fat, andouille and pork sausage into a large skillet and cook over medium-high heat, breaking up the pork with the back of a wooden spoon. When the pork sausage meat has browned, add the onions, celery, bell pepper and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the crawfish and cook for 2 minutes. Transfer the mixture to a large mixing bowl.
Add the remaining ingredients to the bowl with the sausage and crawfish and stir together until well combined. Spoon the dressing into a large greased heat-proof dish. At this point, the dressing may be covered and refrigerated (for up to 1 day) until you are ready to bake it.
Bake the dressing in a preheated 350-degree oven until it is piping hot and golden brown, 15 to 30 minutes.
0
Posted on 11/23/16 at 9:34 am to Mo Jeaux
Not fat. I have a large family.
Posted on 11/23/16 at 9:55 am to TIGERFANZZ
Nobody uses ground chicken gizzards?
That's what I use.
That's what I use.
Posted on 11/23/16 at 9:56 am to HoustonGumbeauxGuy
quote:
Not fat. I have a large family.
It was just a joke (admittedly a bad one). Posted on 11/23/16 at 10:35 am to NASA_ISS_Tiger
quote:
chicken gizzards
I put diced turkey liver and gizzard in the giblet gravy.
Posted on 11/23/16 at 11:19 am to OTIS2
quote:
I put diced turkey liver and gizzard in the giblet gravy.
I use gizzards boiled with diced onions and bell peppers chopped up fine as my meat in the cornbread dressing.
Posted on 11/23/16 at 2:27 pm to Stadium Rat
quote:
When y'all say "dressing mix", are you including a prepared mix like Savoie's? I looked at the ingredients and it has roux in there.
I buy my dressing mix from a local meat market, no roux. It's basically his "boudin meat". Sometimes I'll make my own dressing mix with pork meat, liver, & chicken giblets. I never buy the commercially made stuff, too easy to get it freshly made, never frozen.
Posted on 11/23/16 at 8:47 pm to HoustonGumbeauxGuy
quote:
1 dozen eggs
Is this a typo?
Posted on 11/23/16 at 8:56 pm to AnonymousTiger
No, it won't be. I use a half dozen or so in a pretty large recipe.
Posted on 11/23/16 at 8:58 pm to OTIS2
Thanks. I was thinking about trying this recipe for tomorrow but that amount really threw me off.
Posted on 11/23/16 at 9:01 pm to AnonymousTiger
Unless you like sweet, you might want to sub out the Jiffy. 
Posted on 11/23/16 at 9:14 pm to OTIS2
Homemade cornbread.
Posted on 11/23/16 at 9:59 pm to AnonymousTiger
That portion makes a shite ton of dressing.... a dozen small eggs is correct (per my wife).
No pics.
No pics.
Posted on 11/23/16 at 10:20 pm to HoustonGumbeauxGuy
Yeah, I realized when Otis confirmed an entire dozen that it was going to be a lot. Which is perfect. This is the dish my mom usually makes for me each year, but she is not able to make it to Nashville this time. I'm going to freeze one of them and serve the other tomorrow.
Thanks for the recipe.
Thanks for the recipe. This post was edited on 11/23/16 at 10:21 pm
Posted on 11/24/16 at 7:40 am to TIGERFANZZ
Substitute out ground beef with duck for best dressing ever.
Posted on 11/24/16 at 9:04 am to AnonymousTiger
Enjoy!
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