Cornbread Dressing Recipe courtesy of Bob Parker
1 3 packages of cornbread mix (I use Martha White yellow cornbread mix)
2 3 bunches of celery
3 1 large green bell pepper
4 2 large onions
5 2 or more cloves of garlic
6 2 cans of chicken stock (approx 15 oz)
7 2 pounds of ground sausage (I use Owens regular)
Directions:
1 Chop celery, onions & bell pepper in food processor - mince garlic. In a large pot or pan sauté these ingredients until reduced by 1/2 or 2/3's of volume (I usually do this the night or day before I make the dressing and store it in one or more zip lock bags in the refrigerator)
2 Cook sausage in separate pan and when finished combine with above ingredients (make sure the sausage is finely crumbled)
3 Combine cornbread and chicken stock with above - salt and pepper to taste.
Notes: Use more or less chicken stock based on how creamy or firm you wish the dressing to be! It's best to cook the cornbread the night before and use a food processor to crumble it up when ready to add to dressing. I usually transfer the entire contents to a crock pot and let it simmer for several hours before serving.
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