Angie’s Cornbread Dressing
2005-04-03- Course: Side Dishes
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 2:30 h
- Ready In : 3:0 h
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This is a different slant on the traditional cornbread dressing/stuffing that I “invented” over 25 years ago. It could easily be a meal in itself and is my yearly contribution to the family Christmas dinner.
Ingredients
- 1/2 pound chicken livers optional
- 1/2 pound lean ground beef
- 1/2 pound pork steak
- 1/2 pound butter
- 3 or 4 chopped onions
- 5 stalks celery chopped (optional)
- 2 cloves minced garlic
- 1 tbsp Worcestershire sauce
- 1 can chicken broth 10 oz
- 1 can onion soup
- 1/2 cup chopped green onions
- Tony Chachere’s seasoning to taste
- 2 boxes Jiffy cornbread mix, prepared according to directions
Directions
Step 1
In a Dutch oven, fry meat in margarine until brown. Chop browned pork steaks in small cubes, remove bones.
Step 2
Smash livers (or run them through the food processor). Return meat to pot.
Step 3
Add onions, onion tops, celery, and garlic.
Step 4
Sauté 5 minutes, add chicken broth and soup, Worcestershire, and season to taste. Bring to boil, reduce heat, cover and simmer for 2 hours.
Step 5
(At this point I freeze half, as I usually make a double recipe).
Step 6
Mix in 4 cups cornbread. Bring seasoning up to taste. If mixture is too soupy, put in oven at 350 until desired consistency is reached.
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