LadyIncognito's Homestyle Cornbread Dressing
LadyIncognito's Homestyle Cornbread Dressing

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, ladyincognito's homestyle cornbread dressing. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

LadyIncognito's Homestyle Cornbread Dressing is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. LadyIncognito's Homestyle Cornbread Dressing is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook ladyincognito's homestyle cornbread dressing using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make LadyIncognito's Homestyle Cornbread Dressing:
  1. Take 5 box Jiffy Corn Muffin mix
  2. Take 5 eggs
  3. Prepare 1 2/3 cup milk
  4. Take 1 lb Jimmy Dean reduced fat breakfast sausage
  5. Make ready 2 lb ham pieces chopped into bite sized morsels
  6. Prepare 2 medium onions diced
  7. Get 4 stalks of celery diced
  8. Get 6 garlic cloves diced
  9. Prepare 1/2 poblano pepper diced
  10. Take season with black pepper, lemon pepper, and parsley flakes to taste
  11. Prepare paprika (optional) just a pinch for color
  12. Take 4 cup water
  13. Make ready 3 tbsp olive oil
  14. Make ready 2 can chicken broth
  15. Make ready 1 13x9 baking pan
  16. Get 1 larger baking pan to hold all ingredients.
Instructions to make LadyIncognito's Homestyle Cornbread Dressing:
  1. Preheat oven to 400°. Combine first three items and prepare cornbread as directed on box. Pour into a 13"x9" baking pan and bake for approximately 20 minutes.
  2. While the cornbread is baking take the breakfast sausage roll and break into quarters and boil in four cups of water in a medium pot. Let it cool and then chop into bite sized morsels. Reserve the water for later use.
  3. Saute the remaining ingredients in a skillet with about three tablespoons of olive oil until the onions and celery have turned opaque. Add the diced sausage and saute for another five-ten minutes.
  4. After the cornbread has cooled down use your hands and crumble it. Place into the second larger baking pan. Add all the sauteed meats and veggies to the pan. Add the chicken broth to the mixture and mix together. Mixture should be slightly moist.
  5. If it feels to stiff to mix add the reserved water until it is less than a mushy consistency. Smooth it out evenly. Baked covered for about an hour to meld the flavors together.
  6. Bake for another thirty minutes uncovered to help it completely dry out and get a beautiful golden and crusty top.

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