Crab and Sausage Cornbread Dressing
Crab and Sausage Cornbread Dressing

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, crab and sausage cornbread dressing. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Crab and Sausage Cornbread Dressing is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Crab and Sausage Cornbread Dressing is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have crab and sausage cornbread dressing using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Crab and Sausage Cornbread Dressing:
  1. Prepare 6 Boxes Jiffy Corn Muffin Mix
  2. Get 6 Eggs
  3. Make ready 2 Cups Milk
  4. Take 1 Lb Jimmy Dean or Park Sage Sausage
  5. Get 1 Lb Lump Crab Meat
  6. Make ready 1 Box Chicken Stock
  7. Take 1 Qt Buttermilk
  8. Take 1 Each Diced Red, Yellow, Orange Peppers
  9. Make ready 1 Large Diced Onion
  10. Get 4 Large Chopped Cloves Garlic
  11. Get to Taste Poultry Seasoning
  12. Take 4 Stalks Diced Celery
Steps to make Crab and Sausage Cornbread Dressing:
  1. Mix Corn Muffin Mix, Eggs and Milk into a batter and pour into a well greased casserole pan and bake as per instructions on the box about 30 to 45 minutes. After it is done and cools crumple it up and put in a covered dish on the counter for about 24 hours so it goes slightly stale.
  2. Fry Sausage in a skillet till fully cooked and drain. Set aside.
  3. In a 12 quart stock pot add a half a stick of butter and melt it. Add the veggies and sauté till slightly soft.
  4. Add the Sausage and Crab Meat and combine with the veggies in the pot.
  5. Add the Garlic and Poultry Seasoning (to taste as it’s strong stuff) and combine with the other ingredients in the pot.
  6. Add the Butter Milk and Chicken Stock to the pot and stir it all up.
  7. Add the Crumbled Corn Bread in stages and insure you fully incorporate it all into the pot with all the other good stuff. It’ll be a bit mushy and wet but it’s supposed to be that way.
  8. Pour the contents of the entire pot into a well greased casserole dish.
  9. Keep covered in fridge till ready to cook and serve it. When ready preheat your oven to 350 degrees and once heated put casserole in and back for 30 to 45 minutes. Voila! Your done!

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