Cabbage and Smoked Sausage with cornbread
,,, How can something so simple, so basic, so cheap, be so good!, cooked cabbage and smoked sausage with homemade cornbread,, good just got better,,,, good enough for the holidays, no!, wait, good enough for right now,,, cabbage, smoked sausage, red pepper flakes, three cans of beef broth, and 3 cups of water,, 3 more cups of water added about half way through the 45 minutes cooking time,, now that's an easy and simple recipe don't you think?,,,, the recipe is,,1 head of cabbage cut into quarters,, 1 smoked sausage cut sideways,, 3 15oz cans of beef broth,, 3 cups water and 3 more cups of water,, and if you have got 'em put in a half spoon full of red pepper flakes,, bring to a light boil for about 45 minutes,, that will give you more than enuff time to make cornbread, so break out the cast iron skillet and let's get on with it,, just the basic recipe, no!,, well yes, but for a little extra flavor we are gonna add in 1 can of whole kernel sweet corn,,,,,,, only 16 minutes in the oven that was preheated to 425 degrees,, can you smell it?,, that's when you know good just got better,,, and I will ask again, how can something so simple, so basic, so cheap, be so good?,, try this for New Years dinner, or just as a 'warm you up' supper on a cool day,, leave a comment, subscribe, pass it on,,,,, enjoy, from here on the east coast of Arkansas,, we may be poor, but we eat good,
THE BEST SOUTHERN STYLE CORNBREAD DRESSING RECIPE | DETAILED STEP BY STEP TUTORIAL
For the absolute longest, you have always loved Southern Style dressing but you never knew how to make it, right? Well hunny listen! That excuse can go right out the door. This dressing is rich, stable, yet creamy, and full of good ole southern flavor. With this step by step tutorial, you are bound for success! Check it out and let me know how it goes down in the comments! #dressing #soulfood #cornbreaddressing
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MUSIC ATTRIBUTES:
Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle
Soundtrack: Six Feet Off The Ground
Artist: Nana Kwabena
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Serves: 6 Prep Time: 35 Min. Cook Time: 45 Min. to 1 Hr.
* THIS RECIPE HAS BEEN MEASURED SO THAT ALL OF THE INGREDIENTS CAN DOUBLE, TRIPLE, OR QUADRUPLE TO MAKE LARGER BATCHES.
Double to Feed: 12-15 ( I recommend doubling the measurements once, and cooking it in batches by pan! )
Triple to Feed: 18- 21
Quadruple to Feed: Up to 30
FULL LIST OF INGREDIENTS:
STOCK:
- 1 Split or Whole Chicken ( Feel free to use any part of the chicken.)
- 6 Cups of Water ( The chicken should be covered, add more if needed.)
- 2 Tbsp Better Than Bouillon Chicken Base
- 1 Onion, Chopped
- 1 Bell Pepper, Chopped
- 2 Whole Carrots, Chopped
- 2 Ribs of CELERY Chopped
- 2 Tbsp Butter
- 1 Tsp Minced Garlic
- 1 Tbsp Paprika
- 1 Tbsp Black Pepper
- Pinch of Salt
- 3 to 4 Sprigs of Thyme
CORNBREAD:
- 2 Cups Martha White Buttermilk Cornmeal Mix
- 1 Cup of Whole Milk + 1/3 Cup Whole Milk
- 1 Large Egg
- 1/4 Cup Canola Oil
- 1 Tbsp Oil + 1 Tbsp of butter to melt in the skillet.
DRESSING MIXTURE: Cast Iron Skillet = 10 Inches
- Crumbled Cornbread
- Shredded Boiled Chicken
- 2 Cups Chicken Stock ( Add in GRADUALLY! )
- 10oz Bag of Seasoning Blend - (Onions, Celery, Bell Peppers, and Parsley)
- 10.5oz Can of Cream of Chicken
- 10.5oz Can of Cream of Onion ( Can be subbed for cream of celery)
- 1/2 Tsp Ground Sage
- 1/4 to 1 Tsp White Pepper (1/4 Tsp if you are not fond of the flavor. You can also add black pepper in place of white pepper)
- 3 Tbsp Unsalted Butter