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A little bit of everything in an easy dressing you can prepare ahead of time. Easily made vegetarian through omission.
Crumble up pre-made cornbread onto a baking sheet, and toast in a 250F oven for about an hour. If you've got stale bread rip it up and toast ...
Ingredients: ~2T butter or olive oil onions, chopped garlic, chopped celery and/or fennel stalks, chopped peppers, chopped (Hot, bell, chipotle, etc; I used all of these.) leeks, chopped ...
I like to use at least two types of sausage in my dressing. The specific type doesn't really matter so much as the variety of flavors introduced. Obviously, ...
Dump the onion mixture into a very large bowl, then mix in the sausage, fresh herbs*, and toasted cornbread. Stir gently to mix. *Any combination of fresh parsley, ...
Add enough chicken or turkey stock* to completely soak the cornbread. You can do this iteratively- add a bit and stir, then check and add some more. You ...
Scoop the dressing into an appropriate pan, then cover and refrigerate or freeze until ready for use. Bake at 350F until cooked through (especially relevant if you've used ...
Allow to cool slightly out of the oven, then serve warm. Dressing keeps beautifully in the refrigerator or freezer, and is best drowned in wonderful giblet gravy.
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