Greens & Cornbread Dressing
If you like sausage, turnips, spinach, mustard or collard greens with cornbread then you’ll wanna try this! A friend brought it to a potluck and I was hooked. Fixed it for a family holiday and it was a rave hit!
Greens & Cornbread Dressing
If you like sausage, turnips, spinach, mustard or collard greens with cornbread then you’ll wanna try this! A friend brought it to a potluck and I was hooked. Fixed it for a family holiday and it was a rave hit!
Cooking Instructions
- 1
Preheat oven to 400*.
- 2
Stir greens, sausage, chicken & celery soup together, until well blended.
- 3
Stir green mixture into already mixed cornbread recipe; add enough broth to make it like a thick milkshake, but not too soupy that it sloshes, until all ingredients are well blended together.
- 4
I prefer using a cast iron skillet to bake this, it gives it a nice crust.
- 5
Drop a tablespoon of cooking oil in skillet, heat skillet till oil spreads out and coats bottom of skillet. (Watch carefully, too hot and it will smoke & possibly catch on fire)
- 6
After skillet is hot, remove from heat source. Pour in mixture. Spread evenly to sides of skillet. Should hear a nice sizzle. Place in oven and bake
- 7
Bake 40 minutes to an hour. Top crust should be golden brown. Check center for doneness with a toothpick. If pick comes out clean, it’s ready. If not reduce heat to 350* and cook a few minutes longer.
- 8
When finished baking, set aside to rest 10 minutes before serving.
- 9
Cook up some brown gravy to serve with the Green Cornbread Dressing.
- 10
Options: Substitute shredded chicken or turkey in place of sausage.
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