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

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, ladyincognito's homestyle cornbread dressing. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

LadyIncognito's Homestyle Cornbread Dressing is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. LadyIncognito's Homestyle Cornbread Dressing is something which I’ve loved my entire life. They’re nice and they look fantastic.

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 cook it.

The ingredients needed to make LadyIncognito's Homestyle Cornbread Dressing:
  1. Get 5 box Jiffy Corn Muffin mix
  2. Make ready 5 eggs
  3. Prepare 1 2/3 cup milk
  4. Make ready 1 lb Jimmy Dean reduced fat breakfast sausage
  5. Make ready 2 lb ham pieces chopped into bite sized morsels
  6. Get 2 medium onions diced
  7. Take 4 stalks of celery diced
  8. Prepare 6 garlic cloves diced
  9. Take 1/2 poblano pepper diced
  10. Get season with black pepper, lemon pepper, and parsley flakes to taste
  11. Make ready paprika (optional) just a pinch for color
  12. Take 4 cup water
  13. Take 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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