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Cornbread Dressing For Breakfast - Yahoo Recipe Search
Food NetworkWhere I’m from, grits are practically a food group. My grandpa made them for me for breakfast several times a week when I was a kid, usually just with butter, salt and pepper. I was recently researching vintage Southern recipes and read about grits dressing. I was intrigued, so I decided to try to make it, with excellent results. I used a base of onions, celery and herbs, similar to what I use in my cornbread dressing, and added Gouda for good measure.Food.comI based this recipe on my Grandma's which called for "10 cents worth of sausage". It took a lot of tweaking, but I think I finally got it right. Because raw pork and eggs are used, this dressing should not be used to stuff a turkey, but instead baked on the side. Preparation time does not include time to bake biscuits and cornbread.Food.comBreads, fruit, nuts, and sausage combine to make a tasty stuffing for a 20-lb turkey or a casserole of dressing on the side. If you're using a smaller turkey, you can put excess stuffing in a smaller casserole dish and bake it while the turkey's resting before carving. Southern influenced, this has become our favorite dressing for Thanksgiving or any special occasion. You could add other fruits (cranberry AND apple, for example) or different nuts or seasonings to suit your tastes. Adapted from "The Silver Palate Cookbook".
