Cornbread Dressing for Thanksgiving
5-6 Jiffy brand cornbread mixes (baked according to directions) OR large 9×13 pan full of cornbread)
1 red pepper diced
1 green pepper diced
1 medium onion diced
2 stalks celery diced
1 lb. Ground sausage (I use Jimmy Dean® sage recipe)
1 small can evaporated milk
1 cup chicken stock
2 T. real butter
½ tsp. each salt, pepper and garlic
2 boiled eggs chopped up (optional)
Break up corn bread in large bowl, set aside. In skillet, brown sausage then add butter, red and green pepper, onion and spices. Sauté until onion is clear and remove from heat. Add meat mixture, evaporated milk, eggs, and chicken stock to cornbread pieces and toss. Place in 9X13 pan and bake for about 25 minutes at 350’ oven, until top is brown. If stuffing turkey with dressing, omit milk and chicken stock. Juices from turkey will moisten dressing. When turkey is done remove dressing to dish and serve.
Variations: You can add corn, craisins (dried cranberries) and or pecans, to make it really festive.