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Ingredient
Greens & Cornbread Dressing
Introduce
Chef :
Sonya BankesterGreens & 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!
Ingredient
1 quart
cooked greens of choice
1 can
cream of chicken soup
1 can
cream or celery soup
1 can
Chicken broth
Cooking instructions
* Step 1
Preheat oven to 400*.
* Step 2
Stir greens, sausage, chicken & celery soup together, until well blended.
* Step 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.
* Step 4
I prefer using a cast iron skillet to bake this, it gives it a nice crust.
* Step 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)
* Step 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
* Step 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.
* Step 8
When finished baking, set aside to rest 10 minutes before serving.
* Step 9
Cook up some brown gravy to serve with the Green Cornbread Dressing.
* Step 10
Options: Substitute shredded chicken or turkey in place of sausage.
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
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8. Try the Mediterranean Diet
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