If you live in the Southwest parts of the U.S. Sage Flavored Cornbread Dressing is one of those ‘Must’ have side dishes anytime you are serving Chicken, Duck, Goose or Turkey. This dressing goes equally well with almost any pork dish.
This makes a very nice ‘basic’ cornbread dressing. It will also work well as a stuffing mix for your bird.
3 – 4 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
* 3-4 cups chicken stock if you do not have the bird giblets available
1 large pan of day old cornbread
2 or 3 celery ribs, course chopped
1 white or yellow onion course chopped
2-3 tbsp. sage Start off with 2 tbsp spoons, adjust to your taste
Salt and pepper as needed
2-4 cloves garlic fine chopped
1 tsp grated ginger
1/2 cup course chopped green or red sweet bell pepper
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.
Not from the U.S.A. Leave a comment telling me about your home town and country
Why is common sense so uncommon?
Don’t be Shy. Leave me your comment(s)