How to Cook Flavorful LadyIncognito's Homestyle Cornbread Dressing

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The ingredients needed to prepare LadyIncognito's Homestyle Cornbread Dressing:

1. You need 5 box of Jiffy Corn Muffin mix.
2. Take 5 of eggs.
3. Get 1 2/3 cup of milk.
4. Take 1 lb of Jimmy Dean reduced fat breakfast sausage.
5. You need 2 lb of ham pieces chopped into bite sized morsels.
6. Provide 2 of medium onions diced.
7. You need 4 of stalks of celery diced.
8. Use 6 of garlic cloves diced.
9. Provide 1/2 of poblano pepper diced.
10. Get of season with black pepper, lemon pepper, and parsley flakes to taste.
11. Provide of paprika (optional) just a pinch for color.
12. Get 4 cup of water.
13. Provide 3 tbsp of olive oil.
14. Prepare 2 can of chicken broth.
15. Take 1 of 13x9 baking pan.
16. Use 1 of larger baking pan to hold all ingredients..

Steps to make LadyIncognito's Homestyle Cornbread Dressing:

1. Preheat oven to 400°. Combine first three items and prepare cornbread as directed on box. Pour into a 13"x9" baking pan and bake for approximately 20 minutes..
2. While the cornbread is baking take the breakfast sausage roll and break into quarters and boil in four cups of water in a medium pot. Let it cool and then chop into bite sized morsels. Reserve the water for later use..
3. Saute the remaining ingredients in a skillet with about three tablespoons of olive oil until the onions and celery have turned opaque. Add the diced sausage and saute for another five-ten minutes..
4. After the cornbread has cooled down use your hands and crumble it. Place into the second larger baking pan. Add all the sauteed meats and veggies to the pan. Add the chicken broth to the mixture and mix together. Mixture should be slightly moist..
5. If it feels to stiff to mix add the reserved water until it is less than a mushy consistency. Smooth it out evenly. Baked covered for about an hour to meld the flavors together..
6. Bake for another thirty minutes uncovered to help it completely dry out and get a beautiful golden and crusty top..

Dressing: Heat the butter in a skillet over medium heat. Add the celery and onion and saute until soft. Add the vegetables and butter to the bowl with the cornbread and gently mix. Add the crumbled white bread, broth, milk, beaten eggs, salt, poultry seasoning, sage, and pepper to the bowl and stir well. This is the cornbread dressing that I grew up with.

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