Texas Thanksgiving Cornbread Dressing Recipe
Pan of cornbread, usually 4 boxes of Jiffy Brand cornbread.
1 package of Jimmy Dean sausage cooked; hold the grease to mix with the rest of ingredients. If you want to be healthier remove it, but remember it is the Holidays.
1 pkg. of shelled Pecans
1 can chicken broth
4 celery stalks (use the hearts for tenderness, and best flavor)
1 medium sweet onion chopped
2 Apples chopped you can use whichever is your favorite
2Tablespoons poultry seasoning
2 Tablespoons of Rubbed Sage
1 Tablespoon of Fresh Rosemary, if you live in the Central Texas area it is plentiful. But you can find it at most grocery stores.
1 Tablespoons salt, or to taste
2 Tablespoons black pepper
Make your cornbread and remove it from the oven and let it cool. If you want to spice it up you can use the Jalapeño cornbread instead of the plain. If you like spicy this gives it an added kick, and it is very tasty! When you cornbread is cool enough to work with you will combine all ingredients in a large bowl and mix until all ingredients are mixed together well. You will then add to a pan, or pans depending on the size to cook the dressing. You will preheat your oven to 350 degrees. The approximate cooking time will vary depending on your oven. I would check after about 30 minutes and then check every 10 after that. It should take no longer than an hour or so to be completely cooked. If it has some browning on the top of the dressing that is totally okay, you actually want it to brown some for texture. You can check after 30 minutes with a toothpick for doneness, and when it comes out with no batter on the toothpick, the dressing is done. I hope that you enjoy this dish, it is a favorite around my house during the Holidays. Enjoy!
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon,
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Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.
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