Sausage Cornbread Dressing Cups
1/2 16-oz package breakfast sausage
3 tablespoons butter
2 cups chopped onion about 1 large
1 1/2 cups chopped celery 4 large stalks
2 cloves garlic, minced or 1/4 teaspoon garlic powder
4 large eggs
1 32-oz container chicken broth (4 cups)
6 cups coarsely crumbled cornbread (1 recipe cornbread from White Lily Buttermilk Cornbread mix using 2 cups cornmeal mix)
4 cups crumbled biscuits or French bread (Made from 6 frozen biscuits or homemade biscuits, or 1 (10.2-oz) can refrigerated flaky or buttermilk biscuits)
1 teaspoon ground sage or 1 1/2 teaspoons rubbed sage
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
Click here for instructions.
-Kathleen Phillips, “Leave the celery leaves on while chopping. They add so much flavor!” Phillips is a food stylist, recipe developer, cookbook author, and event planner loving life in Gardendale, Ala. Drawing upon years of experience as the test kitchen director at Oxmoor House, she takes traditional Southern recipes and makes them with a shortcut to get you in and out of the kitchen. Visit www.gritsandgouda.com for more of her delicious recipes.
Submitted by: Kathleen Phillips