Monday, November 7, 2011


I would like to thank Cheeky for these recipes.
  • 2 boxes Jiffy cornbread mix
  • 8 slices day old white bread, cubed
  • 2 16 oz pkgs sage sausage
  • 1 c. onion, diced
  • 1 c. celery, sliced
  • 3-5 c. chicken broth
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp ground sage
Prepare cornbread according to package directions, set aside to cool. While cornbread is cooling, chop celery and onions and cut bread into cubes, set aside. Cook sausage until well crumbled and no longer pink. Remove sausage from pan and set aside, leaving 2 tbsp of drippings in pan. Add vegetables and seasoning, saute until crisp tender. Remove from heat. Add sausage and bread cubes to vegetables, toss to mix well. Crumble cooled cornbread into large bowl. Add sausage mixture and toss. Add chicken broth 1 cup at a time until desired moistness is achieved. Spoon into 13x9 glass baking dish and bake at 350 degrees 50 - 60 minutes, or until done.

  • 4 Tbsp butter
  • 1/4 c. flour
  • 1 carrot
  • 1 rib of celery
  • 1 small onion, halved
  • 3 c. chicken broth
  • 1 Tbsp lemon juice
  • 1/2 tsp salt
  • 1/8 tsp pepper

Pulse veggies in food processor until finely chopped. Melt butter over med-high heat, add veggies and cook 7 mins. Add flour and cook, stirring constantly, for 4 mins. Lower heat to medium, whisk in broth, lemon juice, salt & pepper. Simmer for 13 minutes, strain and serve.


  • 1 stick salted butter (or margarine), softened
  • poultry seasoning
  • red pepper
  • fresh ground black pepper
  • onion powder
  • garlic powder
  • dried sage
  • dried basil

Place butter in bowl, add seasoning and mix well.
Form back into basic stick shape, rewrap and place in refrigerator until firm again.

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