It is finally that time of year again!!! The time of year that is full of family and friends gathering together to eat excessive amounts of food. This past weekend I was absolutely dying to have a chance to make a few of our traditional Thanksgiving dinner dishes “gluten free style” but knew there was no way Cohl and I could eat all of it. Although it was last minute, we decided to invite a bunch of friends, neighbors, and family to our house this past Wednesday for a “Friendsgiving.” I was pleasantly surprised to find out how much everyone loved this family version of “stuffing.” One of our friends even told us how much he normally hates “stuffing” but went back for seconds, and maybe even thirds of this dressing!
Growing up I remember my mom and dad creating this recipe completely on their own. Thanks to their ingenuity, this delicious twist on “stuffing” was born.It all starts with the Cajun “trinity” of onions, bell peppers and celery. Add in a little sausage, some Tony Chacere’s (or my version below) and chicken broth! Even as a kid who hated eating vegetables, I always looked forward to eating this dish! Thanksgiving wouldn’t be complete without this cornbread dressing on the table. Hope you enjoy 🙂
Ham Family Cornbread Dressing
Thanksgiving wouldn't be complete without this cornbread dressing on the table.
- 1-20 oz. package gluten free cornbread mix cooked in a 9x13 inch pan according to package directions
- 1-13 oz. package of link sausage cut into ½ inch pieces
- 1 bell pepper chopped finely
- 1 c. chopped celery
- 2 c. chopped onion
- 1-2 T. olive oil
- ½ t. salt
- ¼ t. pepper
- 1 t. salt
- ½ t. pepper
- ½ t. chili powder
- ½ t. garlic powder
- ¼ t. cayenne pepper
- ¼ t. paprika
- ¼ t. sage dried
- ¼ t. basil dried
- 3 to 4 c. chicken broth
- Preheat oven to 350 degrees.
- Cook sausage over medium heat for 10-15 minutes or until sausage is browned. Remove sausage from pan and set aside.
- With remaining sausage grease, add bell pepper, onion, celery, olive oil, salt and pepper. Saute vegetables for 10-15 minutes over medium heat, or until onions begin to brown.
- While vegetables are cooking, combine seasoning mix ingredients in a small bowl. If you would rather, you can also use about 3 teaspoons of Tony Chacere’s seasoning.
- Crumble cornbread until there are no large clumps remaining. Combine sausage, vegetables, seasoning mix and cornbread in the baking dish. Toss to mix thoroughly.
- Pour 3 ½ - 4 cups of chicken broth into cornbread mixture. (This may seem like a lot at first, but remember, you will be baking this and a lot of the moisture will evaporate.)
- Bake uncovered for 30-35 minutes, or until the top begins to get crispy.