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Before you jump to Crab and Sausage Cornbread Dressing recipe, you may want to read this short interesting healthy tips about Snacks that offer You Vitality.
Healthy eating promotes a feeling of wellness. We are likely to feel way less gross when we increase our intake of wholesome foods and lower our consumption of processed foods. A piece of pizza doesn’t have you feeling as healthy as consuming a fresh green salad. Sometimes it’s hard to find healthy foods for treats between meals. You can spend hours at the food market searching for the perfect snack foods to help you feel healthy. Why not try one of many following healthy snacks the next time you need some extra energy?
If you are looking for a quick snack, you can’t go drastically wrong with a whole grain one. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for the afternoon meal. When you need a fast snack on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Choosing whole grain food items is always much better than eating the refined grains we commonly obtain in our grocery stores.
You don’t have to look far to discover a wide range of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s simple to find just what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to crab and sausage cornbread dressing recipe. You can have crab and sausage cornbread dressing using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Crab and Sausage Cornbread Dressing:
- Use 6 Boxes Jiffy Corn Muffin Mix
- Take 6 Eggs
- Get 2 Cups Milk
- You need 1 Lb Jimmy Dean or Park Sage Sausage
- Use 1 Lb Lump Crab Meat
- Get 1 Box Chicken Stock
- You need 1 Qt Buttermilk
- Take 1 Each Diced Red, Yellow, Orange Peppers
- Get 1 Large Diced Onion
- Provide 4 Large Chopped Cloves Garlic
- Take to Taste Poultry Seasoning
- Provide 4 Stalks Diced Celery
Steps to make Crab and Sausage Cornbread Dressing:
- Mix Corn Muffin Mix, Eggs and Milk into a batter and pour into a well greased casserole pan and bake as per instructions on the box about 30 to 45 minutes. After it is done and cools crumple it up and put in a covered dish on the counter for about 24 hours so it goes slightly stale.
- Fry Sausage in a skillet till fully cooked and drain. Set aside.
- In a 12 quart stock pot add a half a stick of butter and melt it. Add the veggies and sauté till slightly soft.
- Add the Sausage and Crab Meat and combine with the veggies in the pot.
- Add the Garlic and Poultry Seasoning (to taste as it’s strong stuff) and combine with the other ingredients in the pot.
- Add the Butter Milk and Chicken Stock to the pot and stir it all up.
- Add the Crumbled Corn Bread in stages and insure you fully incorporate it all into the pot with all the other good stuff. It’ll be a bit mushy and wet but it’s supposed to be that way.
- Pour the contents of the entire pot into a well greased casserole dish.
- Keep covered in fridge till ready to cook and serve it. When ready preheat your oven to 350 degrees and once heated put casserole in and back for 30 to 45 minutes. Voila! Your done!
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