More Thanksgiving Recipes Cornbread Dressing with Sausage and Pecans Ingredients 1 pound day-old cornbread torn into 1.5 to 2 pieces (I baked two 8.5-ounce boxes of Jiffy corn muffin mix in a 9x13 pan for about 20 minutes.) 1 pound bulk pork sausage cup 1.5 sticks unsalted butter, plus more for coating the baking dish 2.5 cups chopped yellow onions 1.5 cups sliced celery cup apple cider vinegar 3 cups low-sodium chicken broth divided 1.25 cups chopped toasted pecans cup chopped Italian parsley 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 large eggs Instructions Preheat oven to 250 F
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Also, I havent refinished many pieces like this before but the old topcoat was super thick and I knew it was going to take some time to remove it
So, if you have one with larger leaves, maybe try adding another one with a leaf size more compact
When we Southerners think about the delicious cornbread dressing that we grew up eating for generations, there is typically a gap in the history of how this dish actually originated
Keep in mind that every baby is different, and what may work for one child may not work for another
