Let's Talk BBQ
Recipes => Recipes => Veggies, Casseroles, & Other Side Dishes => Topic started by: teesquare on November 29, 2011, 09:00:08 AM
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Let's begin with the end in mind.......
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/DSCF0666.jpg)
Thes dressing/stuffing has pecans, celery, apple, cranberries and sausage in it.
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/DSCF0667.jpg)
Easy - but detailed:
What worked for me was a "3 to 2" ratio:
3 parts cornbread - to 2 parts of the celery, apple, cranberries ( dried) , pecans.
To make one large pan ( 15" x 10'' x 2-1/2'') -
You need to make enough cornbread to have 6 generous cups of seasoned cornbread crumbled up. (I use House Autry self rising corn meal mix )
So - start with adding the seasonings want to make the cornbread more savory. I added 2 tbs Steak Savor - 1 tbs rosemary and 1 tbs Thyme) Use what smells and tastes good to you.
While the cornbread was being made - I cold smoked 1 - lb. of original Conecuh Sausage over Apple Wood - for a little extra smell. You don't want a lot of smoke - just a little extra aroma. The goal was to make the dressing smell like it was cooked over an oven hearth wood fire.
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/DSCF0665.jpg)
The sausage was sliced thin and browned in a cast iron skillet. Then chopped up into little pieces
Next - add the celery, and 2 bunches of green onions ( well chopped) to the rendered fat in the skillet, and cook to clarify and soften. Add to the following-
2 cup dried cranberries
2 cups pecan pieces
2 cups fine chopped apple ( I like Granny Smith for this - but Fuji, or others will work too)
2 cups fine chopped celery
2 lg. eggs well beaten
Have chicken broth ( low salt) on hand for adding addional moisture ( you will likely
Mix all together - and make it nice and moist - even a bit wet.
Bake at 350 until you get the color ont he top of it you want - just make SURE that you get the interior temp of the mixture up to 165F for food safety reasons. ( SHould not be an issue - but I have to say it ;) )
This could be cooked on a gas or electric grill or in an oven.
This is a very hearty dish - that should you have any leftover, you may not even want turkey with it. Almost like a casserole that has a little meat in it. And - the very light amount of smoke aroma as it is cooking - for me - is a great addition.
Hope you enjoy!
T
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Tee..is that the sausage that TLG brought to the gathering? If itis..it was killer, very very good.
Pammie ★*˚°。°
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That is the stuff Pam! I love it. I called Terry and told him he was responsible for getting me hooked on it!
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Making my mouth water T2
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It was a good experiment Tommy. It is a definite keepr recipe around here.
T
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Tim, that Conecuh smoked sausage is wonderful. Your dish looks phenomenal and I bet it tastes even better.
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Thanks Don!
Ilove that Conecuh almost as much as Smitty's! ;) The dressing does taste really good. But - the smell of it cooking, with the hint of smoke - like it is cooking over a camp fire, is just incredible.
It is such a "full palate" of flavors that some folks that really crave a traditional dressing - may find it too different. I like traditional dressing too. But this one really just reminds me of what early settlers might have made, just to use up of some of the typical fall crops - (depending on what part of the country we are talking about)
T