Spicy Cornbread Dressing
Source of Recipe
Internet
List of Ingredients
1/4 lb Butter
3 c Onions, chopped
1 T Garlic minced
4 ea Chicken thighs, cooked, chopped
1 lb Hot and spicy bulk sausage
1-2/3 c Milk
4 T Margarine
3/4 c Bell pepper chopped
2 ea Bay leaves
1 cn Chicken broth
5 c Cornbread, finely crumbled
3 ea Eggs
2 T Creole Seasoning
1 t Oregano leaves
1/2 t Thyme leaves
1/2 t Onion powder
1 ea Cayenne to taste
Recipe
In a large skillet fry the bulk sausage until brown and crumbled; drain grease. Put sausage back in the skillet, add the butter and margarine with the onions, bell peppers, (you can use chopped green chiles instead of bell pepper if you like) garlic and bay leaves. Saute about until onions are clear, stirring ocasionally. Add the seasoning mix and continue cooking. Stir in the chopped chicken and chicken broth; cook 5 minutes, stirring frequently. Turn off heat. Add the cornbread, milk and eggs, stirring well. Adjust seasoning to taste at this point. If using cayenne pepper, use it sparingly until seasoning is adjusted to taste. Spoon dressing into a 13 x 9 inch baking pan. Bake at 350 degrees until browned on top, about 35 to 40 minutes.
If using pressure cooker, cook chicken 30 minutes. I use a small food processor to finely crumble the cornbread.
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