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Have you ever made Stuffing instead of Dressing?
My Best Stuffing "Bread Dressing"
In this video I show you how easy it is to make a homemade Cornbread Dressing in one bake. There is no need to bake the cornbread first. It turns out delicious when you are in a hurry to get dinner on the table!
I have been asked many times to make a traditional stuffing instead of a southern dressing. This year I have put together what I believe is the best stuffing ever! It is bursting with flavor and you are gonna love it!
We grew up eating the traditional southern cornbread stuffing. After making this, I have to say I could have eaten the whole pan by myself! Thanks so much for watching this video and for watching Collard Valley Cooks! Please share our information with your friends and family.
Chris & Tammy Nichols
We grew up eating the traditional southern cornbread stuffing. After making this, I have to say I could have eaten the whole pan by myself! Thanks so much for watching this video and for watching Collard Valley Cooks! Please share our information with your friends and family.
Chris & Tammy Nichols
Apple & Sausage Stuffing1 lb. breakfast sausage
2 stalks celery 1 small onion chopped Or 1/2 cup chopped green onion 4 cups hot water 2 tbsp. chicken bouillon granules. 2 large, sweet apples (cored and chopped) 1 cup cranberries, chopped in chopper (OPTIONAL) 1/2 stick butter (1/4 cup) 12 cups stuffing (half cornbread & half herb) Heat oven to 350 degrees. Brown sausage in skillet. Separate it well while browning. Once brown add onion and celery with the butter. Cook for 2-3 minutes. In a separate mixing bowl add water and bouillon. Whisk well. In a very large bowl add stuffing, apples, cranberries, cooked sausage with veggies. Mix well. Pour 4 cups of broth over stuffing and mix well. Place in a well-greased large lasagna size baking dish. Bake for 40 minutes. Rights: This recipe has a copyright in our Cookbook. You are allowed to use it for personal use only. |
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