My mom has been cooking this awesome recipe for cornbread dressing for years and years. The recipe came from her good friend’s mom, Mrs. Noella Charitat. Cornbread dressing can be made a million different ways. Some people use chicken, some use beef…this recipe uses Jimmy Dean and ground beef. It’s hearty and delicious and a definite crowd pleaser. I hope this makes it into your holiday menu.
Mrs. Charitat’s Cornbread Dressing
2 boxes Jiffy corn muffin mix, (baked according to directions in a 9×13 pan)
1 lb. Jimmy Dean pork sausage (Regular)
1 lb. ground beef
1 onion, finely chopped
2 stalks celery, finely chopped
1/2 cup green bell pepper, chopped
1/2 cup parsley, chopped
1 tsp prepared yellow mustard
Salt and pepper to taste
2 bay leaves
1/4 tsp ground thyme, add more if you like
1/4 tsp ground sage, add more if you like
2 tbsp Worcestershire sauce
2 tbsp green onions, chopped
1 can or about 2 cups chicken broth
In a large pot, brown the pork and beef. Pour off half of the fat.
Add onion, celery, bell pepper, parsley, mustard, bay leaves, sage, thyme, salt and pepper to taste.
Sauté until veggies are tender.
Add Worcestershire, green onions.
Slowly add pieces of cornbread and chicken broth the pot, alternating both.
Season to taste. Allow to cook for 5 minutes covered.
Remove from heat. Remove bay leaves from the pot.
Serve as a side dish or you can stuff it in a 10-12lb turkey.
