Breakfast Casserole, Sausage Cornbread Casserole Recipe, Easy Breakfast Casserole
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Breakfast Casserole, Sausage Cornbread Casserole Recipe, Easy Breakfast Casserole
Chef Walter is probably the king of comfort foods, and this casserole is a perfect example of why he deserves that title. Sausage, cheese, jalapenos and onion come together in a cornbread base to make the best sausage casserole ever. This sausage cornbread casserole recipe is just plain good - you'll want to try this one and see for yourself!
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Walter: We're getting you ready for the cornbread festival. You've got to remember next Saturday, you come down and I'll be judging the National Cornbread Cook-off and here to help me today is Jan Charles, and Jan, this is really kind of simple.
Jan: Well, that looks like something that would be perfect if you want to make it for my family. So come on down.
Walter: Yeah, it is easy. Now the cornbread in this. I use two packages of Martha White buttermilk cornmeal mix. Because there are two requirements at that big festival, one you've got to use, at least, one package of Martha White cornmeal mix and I'm using two. You know, I don't believe in doing anything half way.
Jan: No, you've got to use more.
Walter: So, I mix with that a can of cream style corn, and maybe half a cup or a little more, a fourth of a cup, or a little more of water. And I put half of that mixture in the bottom of the skillet. And then this is some onion. You have to be very precise about this.
Jan: That's right.
Walter: It's some onion.
Jan: Some onion. That looks like about a half of a medium sized onion.
Walter: Yeah, well it was actually one medium sized onion. This is three jalapeno peppers, chopped up.
Jan: So more or less, depending on who can take what.
Walter: Exactly. And by the way, one choice you have is to just leave them out all together because we're doing this with country sausage.
Jan: I like two or three. So, we're good.
Walter: And this is cheese. And all I'm going to do is spread it over the top, and then I'll put the other half of this cornbread on it and we'll be ready to put in the oven.
Jan: That sounds easy.
Walter: Yeah, it is easy. We specialize in easy, here, Jan. There are those that say we do easy so much because that's all I can do. Oh, I forgot something. I'll get sent to my room. There's today's centerpiece. It's pink and green which are the color wave colors in Food City. And this is a cornbread casserole, baby.
Jan: Are you going to let us taste it?
Walter: Naw. I'm going to eat it all. I'm going to take it with me and eat every bite of it.
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The Perfect Cornbread & Sausage Stuffing Recipe
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Stuffing (or dressing) is one of the most underrated parts of Thanksgiving in my opinion. Today, I'm showing you the absolute BEST version ever... trust me! Let's #makeithappen
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Shopping List:
4 cups day old cornbread (or store bought cornbread crumbs)
1/2 bag Pepperidge Farms White Bread Stuffing Mix
2lbs Jimmy Dean Breakfast or Sage Sausage
2 tsps better than bouillon chicken base
1 yellow onion - diced
3-4 stalks of celery - diced
4 cups stock (homemade preferably)
3 eggs
1/2 cup chopped parsley
fresh sage (3-4 leaves diced)
rosemary and thyme
1 tbsp italian herbs paste
3 cloves minced garlic
salt, pepper, garlic, onion powder, italian seasoning
Directions:
In large pot, melt butter over medium heat. Add sausage and crumble with spoon or spatula. Cook until no longer pink. (6-8 minutes)
2. Next, Add 1 tbsp chicken base and stir to combine. Then add diced veggies, garlic paste, and fresh herbs. Mix to combine ingredients. Taste and adjust seasoning if needed. Cook until veggies are tender (8-10 minutes)
3. Add most of your chicken stock and turn the heat off. (reserve 1/2 cup or so to thin the mixture later as needed)
4. Add your bread crumbs. It will seem like a lot at first but the bread will begin to absorb the moisture. Fold this together and then taste one last time before adding eggs. Once the stuffing has the flavor you want, whisk your eggs and add to the stuffing along with chopped parsley.
5. Spray casserole or baking dish with cooking spray and add stuffing to it. Bake at 350 degrees for 45-60 minutes or until browned on top and registers at least 150 degrees internal temp
Corn Muffin and Sausage Traditional Stuffing/Dressing | Chef Jean-Pierre
Hello There Friends, I like to make my Turkey Stuffing/Dressing outside of my Turkey because you all should know what I put inside my turkey if you watched the video! Come and learn how to make this amazing dish for your Thanksgiving feast! This is the same recipes I prepared in my restaurant for 22 years and my cooking school for the past 20 years! You will also think it is one of the best stuffing you ever had!!! Let me know what you think in the comments below.
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Sausage and Egg Breakfast Casserole
I use this recipe anytime I neeed to feed a large group in the morning and its always a huge hit. Please try it and change it up to your taste.
Brown sausage, scramble eggs, in a baking dish lay our bread/biscuits, pour sausage on top then eggs and top with cheese. Bake at 350 for 35-40 min. - Winner every time!
This Italian Sausage Pasta Is So Easy, You'll Forget About Other Pasta Recipes
Italian Sausage Pasta is so amazing and you need only a few ingredients.
In this Italian sausage pasta bake, you'll love the easy and quick preparation time. This pasta dish is perfect for a quick and easy weeknight meal.
If you're looking for easy and quick pasta recipes, you need to try this Italian sausage pasta bake! This recipe is simple to follow and will have you enjoying a delicious and comforting pasta dish in no time at all. With its quick and easy preparation time, this pasta is perfect for any time of the year!
#italiansausagepasta #italiandinnerrecipes #italiansausge
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Measurements Used
16 oz Mild or Spicy Italian Sausage
2 cup Dry Penne Pasta
1- 14 oz can Diced Tomatoes
2 1/2 cups Freshly Grated Mozzarella
1 Yellow Onion chooped
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1 to 2 teaspoon Salt
1/2 teaspoon Black Pepper
5 Garlic Cloves chopped
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