Since we were hosting Thanksgiving, I knew I was going to make my mom’s fabulous cornbread dressing. It’s so flavorful, moist and just delicious! I was afraid it wouldn’t be as good as mom’s, because the recipe she gave me was a lot of ingredients “to taste”. So, I was surprised to see that people actually gobbled (hehe..pun) it up!
I wrote ingredients down as I did it, and so this is my version of my mom’s dressing!
Mom’s Cornbread Dressing
- 1 large onion, finely chopped
- 2 bunches of green onions, finely chopped
- 2 stalks of celery, finely chopped
- 1 green bell pepper, finely chopped
- 4 cloves minced garlic
- 1 9×13 pan of prepared and cooled cornbread (I did this using 6 packs of Jiffy cornbread mix.)
- 1 lb. lean ground meat
- 1 roll of Jimmy Dean reduced fat sausage
- 2 cans of beef broth
- Cajun spice, paprika, salt and pepper to taste (I didn’t measure these…sorry!)
- Saute onions, green onions, bell pepper and celery in a dutch oven until transparent. Add garlic.
- Brown sausage and beef in another pot until fully cooked and drain fat.
- Add meat mixture to the onion mixture in the dutch oven.
- Cut up and crumble cornbread by hand and add it to the pot.
- Add beef broth about a half can at a time, until the mixture is moist.
- Add spices to taste.
- Refrigerate overnight to allow the flavors to meld. The next day, place the dutch oven (covered) in the oven at 350 degrees until the dressing is warm. Serve.