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Tuesday’s Taste Tempters 1.5.10

Tuesday’s Taste Tempters 1.5.10

Posted: Tuesday, January 5, 2010 8:01 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com.
Today’s recipes have been submitted by Martha White® Kitchens.

Sausage Cornbread Dressing With Apples and Pecans
 
Crisco® Original No-Stick Cooking Spray
2 (6 ounce) package Martha White® Cotton Country® Cornbread Mix or Buttermilk Cornbread Mix, prepared according to package directions
2 cups crumbled biscuits or toasted bread cubes
1/2 pound pork sausage
1 cup chopped celery
1/2 cup chopped onions
1 1/2 cups chopped, unpeeled Granny Smith apples
3/4 cup coarsely chopped toasted pecans*
1/4 cup chopped fresh parsley
1 1/2 teaspoon dried sage leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
1 (14 1/2 ounces) can chicken broth
 
Heat oven to 375 degrees. Spray a shallow 2 1/2-quart baking dish or pan with no-stick cooking spray. Coarsely crumble prepared cornbread. Place in large bowl. Add crumbled biscuits.
Cook sausage, celery and onions in large skillet over medium-high heat until sausage is browned and vegetables are tender, stirring occasionally.
Add sausage mixture and all remaining ingredients to cornbread and biscuits. Mix well, stirring gently so cornbread does not crumble completely. Spoon into prepared baking dish.
Bake 30 to 35 minutes or until golden brown.
 
TIP: *To toast pecans: Place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned. Or place pecans in a baking pan. Bake at 350 degrees for 10 to 15 minutes, stirring every five minutes, until lightly browned.
 Yield: 8 to 10 servings
Published in The Messenger 1.5.10

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