Sage Flavored Cornbread Dressing

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longhorns-oct-2014

View out my front door

It’s been another dry summer in Southwest Oklahoma. It’s only the first week of October and we are having to locate affordable hay to feed our live stock. We will need to buy and feed hay for at least the next 6 months. We need to send one of the larger longhorns to the butcher as soon as we have the freezer space for her.

Butchering a 1000-1200 pound cow is not cheap. By the time you pay fuel cost to deliver and pickup your cut beef from the butcher shop, pay kill and disposal fees, cutting and wrapping fees it will cost close to $500.00 before that cow is in the freezer. However the good side of this is we will get about 725 – 750 pounds of home grown beef.

Grin .. of course we must not forget that I have 3 years of my time, feed and water invested in that 1,000 – 1,200 pound cow!

I raise longhorns for a couple of reasons. Longhorns are not as substitutable to many of the diseases or parasites that commonly infect many of the so called beef breeds like Black Angus. Longhorns can and will eat many types of grass, weeds and mesquite tree beans that the beef breeds can not or will not eat. Longhorns will survive and even gain weight on pasture land that Angus cattle will starve and loose weight on.

Two barn yard Red Roosters and Sage Flavored Cornbread Dressing is one of those ‘Must’ have side dishes anytime you are serving Chicken, Duck, Goose or Turkey.

This makes a very nice ‘basic’ cornbread dressing. It will also work well as a stuffing mix for your bird as well.
Basic recipe
3 Hard boiled eggs, shelled and course chopped
Giblets cooked in 1-1/2 quarts of water with 1 bay leaf until tender.
Course chop giblets, Be sure to remove bay leaf
Reserve 3-4 cups giblet water
1 pan of day old cornbread
2 or 3 stalks celery, fine chopped
1 onion course chopped
2-3 tbsp. sage
Salt and pepper as needed

Crumble cornbread in a large mixing bowl. Add chopped eggs, celery, onions, and giblets. Add giblet water gradually until cornbread is very moist. Bake at 375 degrees until the top crust is nicely browned.

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9 responses to “Sage Flavored Cornbread Dressing

  1. I believe it’s “Rhode Island” red chickens. Sorry, I’m an English teacher (not a farmer) and can’t help myself. I enjoy your posts. I didn’t know that about Angus and Longhorns. Interesting. Thanks for the info.

    Like

  2. Very informative post on Longhorns. Never knew most of that information! On the stuffing note…I made a turkey and stuffing for dinner tonight πŸ™‚

    Liked by 1 person

  3. Viva la longhorn and your sage flavored cornbread dressing!

    Liked by 1 person

  4. Your corn bread dressing sounds yummy-
    Nice looking long horn cows.
    Honey

    Liked by 1 person

  5. Reblogged this on lucindalines and commented:
    Just have to reblog to share your cornbread dressing with my daughter. Hope you don’t mind.

    Like

  6. Makes you wonder what the cattlemen of the early days knew about raising cattle that makes us all look silly with our insistence on Angus beef. I was always scared of the Angus growing up on the farm. We never had any, my dad thought Herefords were the only cattle, but he rented our pasture to someone with Angus, and they were not real friendly. Great post!

    Liked by 1 person

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