CORN BREAD DRESSING

Ron doesn't eat onions and doesn't want his Turkey flavored with them, so even before it was popular I made "dressing" on the side. Being from the south, you use cornbread. Using 1/2 bread 1/2 cornbread works ok to. Try San Francisco sour dough.

2 c onion, fine chop

2 c celery, fine chop

1 lg carrot, large grate

3/4 c Cranberry Craisins

1 pan Cornbread; left to dry overnight

3 packed TBS rubbed Sage

1tsp leaf Thyme

1/2-1 tsp Red Pepper Flakes

2 sticks Butter

3 cans Chicken broth (+ or -)

optional

3/4 c chopped pecans toasted 

3/4 c pine nuts toasted

1lb andouille sausage diced 

I  sometimes make two pans and put these things in one otherwise all can be mixed with above after sautéing. 

Sauté onion, celery and carrot in one stick butter, until translucent, about 15 minutes. Add Craisins and spices. Sauté 3 minutes, until all ingredients are coated and mixed together.

Add to crumbled cornbread. Pour cans broth over mixture. Mix well. Set aside.

When ready to bake adjust liquid level if needed (should be very wet but to soggy).

Bake 45 min to 1 hr in 400* oven. Should be brown on top and edges.

Other ingredients may be added to suit your taste. Sausage, other spices, other fruits. Remember flavors will not come out completly until cooked.

Its ok to use the drippings from the turkey, but we usually have only enough for the gravy.

Cornbread:

Use the recipe for Corn Bread from the Albers Corn Meal Box; its as good as any.