Cornbread Dressing With Sausage - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Cornbread dressing with sausage is a sweet and savory stuffing to grace your Thanksgiving table.
Ingredients
- 2 cups self-rising cornmeal
- 1 cup self-rising flour
- 1 1/2 cups buttermilk
- 1/4 cup vegetable oil
- 1 lb bulk breakfast sausage
- 3 sticks butter, (1 stick softened, for the cornbread)
- 3 chicken bouillon cubes
- 4 stalks celery, chopped (up to 5 stalks)
- 1 large onion, chopped
- 8 green onions, white and green parts chopped
- 3 tablespoons parsely, chopped
- 2 cloves garlic, finely chopped
- 3 cups chicken stock, (up to 4 cups)
- salt, to taste
- pepper, to taste
- 8 eggs
Instructions
- For cornbread: Preheat oven to 350 °. Combine cornmeal and flour in a bowl and 1 stick of softened butter, vegetable oil, buttermilk and 4 eggs in another bowl. Add the wet ingredients to the dry ingredients and mix well.
- Pour batter into a greased 13x9x2 baking dish and bake for approximately 25 minutes or until golden brown. Remove from oven and let cool. In a large bowl, crumble corn bread, then set aside.
- In a large pan over medium heat, add sausage. Brown for 5 minutes, then remove from pan, leaving some of the drippings. Add the butter and let melt. Add the chicken bouillon, celery and onion and cook until translucent, about 5-10 minutes. Add the green onions, garlic and parsley. Stir and cook for 2-3 minutes more.
- Pour vegetable and sausage mixture over crumbled cornbread. Add chicken stock, stir to combine, then add salt and pepper to taste. In a separate bowl, lightly beat 4 eggs along with a little bit of the cornbread mixture.
- Add eggs to cornbread/sausage mixture, then pour everything into a 13x9x2 greased baking dish. Bake at 350 ° until dressing is cooked through, about 45-60 minutes.
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