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We hope you got insight 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 do that.
The ingredients needed to prepare Crab and Sausage Cornbread Dressing:
- Take 6 Boxes Jiffy Corn Muffin Mix
- Use 6 Eggs
- Use 2 Cups Milk
- Take 1 Lb Jimmy Dean or Park Sage Sausage
- You need 1 Lb Lump Crab Meat
- Provide 1 Box Chicken Stock
- You need 1 Qt Buttermilk
- You need 1 Each Diced Red, Yellow, Orange Peppers
- Prepare 1 Large Diced Onion
- Get 4 Large Chopped Cloves Garlic
- Provide to Taste Poultry Seasoning
- Prepare 4 Stalks Diced Celery
Steps 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!
Mix well and add crab meat. Add mixture to sauteed vegetables and mix well on low heat. Add salt and pepper to taste. Top with bread crumbs and green onions and dot with margarine. Remove with a slotted spoon, reserving drippings in pot.
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