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Before you jump to Crab and Sausage Cornbread Dressing recipe, you may want to read this short interesting healthy tips about Wholesome Power Treats.
We are very mindful that having healthy snacks can help us truly feel better in our bodies. Whenever we eat more healthy meals and a lesser amount of of the detrimental ones we usually feel much better. A little bit of pizza will not cause you to feel as healthy as eating a fresh green salad. This is usually a problem, however, in terms of eating between meals. Shopping for goodies can be a struggle because you have countless options. There’s nothing like one of these healthy foods if you want an energy-boosting treat.
Healthy foods made from whole grains are excellent for a fast snack. Starting your working day with a piece of whole grain toast can give you that added boost you need to get going. Chips and crackers made from whole grains can be fantastic for quick treats to eat on the go. Deciding on whole grain food items is always better than eating the processed grains we commonly obtain in our grocery stores.
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We hope you got benefit from reading it, now let’s go back to crab and sausage cornbread dressing recipe. You can cook crab and sausage cornbread dressing using 12 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook Crab and Sausage Cornbread Dressing:
- You need 6 Boxes Jiffy Corn Muffin Mix
- Take 6 Eggs
- Use 2 Cups Milk
- Take 1 Lb Jimmy Dean or Park Sage Sausage
- You need 1 Lb Lump Crab Meat
- You need 1 Box Chicken Stock
- Use 1 Qt Buttermilk
- Get 1 Each Diced Red, Yellow, Orange Peppers
- Get 1 Large Diced Onion
- Take 4 Large Chopped Cloves Garlic
- You need to Taste Poultry Seasoning
- Use 4 Stalks Diced Celery
Instructions to make Crab and Sausage Cornbread Dressing:
- 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.
- Fry Sausage in a skillet till fully cooked and drain. Set aside.
- In a 12 quart stock pot add a half a stick of butter and melt it. Add the veggies and sauté till slightly soft.
- Add the Sausage and Crab Meat and combine with the veggies in the pot.
- Add the Garlic and Poultry Seasoning (to taste as it’s strong stuff) and combine with the other ingredients in the pot.
- Add the Butter Milk and Chicken Stock to the pot and stir it all up.
- 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.
- Pour the contents of the entire pot into a well greased casserole dish.
- 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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