Cornbread dressing

[Rushchick]

Hey all! I got the email with Bubba's recipe for cornbread dressing, but I accidentally deleted it! Anyone still have it?! It looked great, and I wanted to use that as the basis for my dressing this weekend at our holiday feast!

Thanks in advance!

[Scythe Matters]

Here ya go!

Cornbread Stuffing with a Twist – From Boomer

Extra-virgin olive oil
1 large onion, small diced
3 ribs celery, small diced
Kosher salt
1 pound spicy sausage, cut into bite-size chunks
3 cloves garlic, smashed and finely diced
3/4 cup coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 cups stale cornbread, cut into 1-inch cubes
3 to 4 cups chicken stock

Directions

Preheat the oven to 350 degrees F. Coat a large sauté pan with olive oil, add the onions and celery and sauté over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and sauté for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
In a large bowl mix together the cornbread and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish. Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. As a twist, try adding 2 cups of cranberries when mixing the cornbread and sausage mixture.

[Rushchick]

Yer a saint! Thanks a million!!

(11-21-2011 07:25 PM)Scythe Matters Wrote:  Here ya go!

Cornbread Stuffing with a Twist – From Boomer

Extra-virgin olive oil
1 large onion, small diced
3 ribs celery, small diced
Kosher salt
1 pound spicy sausage, cut into bite-size chunks
3 cloves garlic, smashed and finely diced
3/4 cup coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 cups stale cornbread, cut into 1-inch cubes
3 to 4 cups chicken stock

Directions

Preheat the oven to 350 degrees F. Coat a large sauté pan with olive oil, add the onions and celery and sauté over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and sauté for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
In a large bowl mix together the cornbread and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish. Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. As a twist, try adding 2 cups of cranberries when mixing the cornbread and sausage mixture.

[Boomer]

Just make sure you tell me how you like it. We make it here with the nuts but not the cranberries, and I just wont put it down for all the tea in China. In fact I prefer this to the bread stuffing, but thats just me.

[Scythe Matters]

Nah, I was just here at the right time

[CaptainZeep]

Thanks for posting this recipe. Oddly enough, it looks exactly like Bobby Flay's Cornbread Dressing. Perhaps Flay is a huge RUSH fan and ripped it off from Bubba?

[Boomer]

Actually....this is my wife's mothers recipe from Arizona they would make when she was growing up, when we shared it with my mother she said the same thing. Must look it up some time. My daughter made it last night for our Thanksgiving Dinner Two we have at our house. I could NOT keep a spoon out of it!!