NANNY ROSALIND'S CORNBREAD DRESSING

Nanny Rosalind's Cornbread Dressing image

This is my aunt's recipe for my grandmother's fabulous dressing. It has a spicy Louisiana kick.

Provided by Mary Claire Lagroue

Categories Cornbread Stuffing and Dressing

Time 1h35m

Yield 10

Number Of Ingredients 19

Ingredients

2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground dried thyme
1 teaspoon ground white pepper
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon onion powder
1 pound ground pork
½ cup extra-virgin olive oil
¾ cup finely chopped onion
¾ cup finely chopped green bell pepper
½ cup finely chopped celery
1 tablespoon minced garlic
1 cup reduced sodium chicken broth
2 large bay leaves
5 cups crumbled cornbread
1 tablespoon chopped fresh thyme, or more to taste
1 tablespoon chopped fresh oregano, or more to taste

Steps:

Stir together salt, dried basil, oregano, thyme, white pepper, black pepper, cayenne pepper, and onion powder in a small bowl for seasoning mix.
Cook pork in a 5- to 6-quart pot over medium-high heat, stirring to break up meat, until browned, 8 to 10 minutes. Transfer to paper towels; discard grease.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
Add oil to the same pot and heat over medium-high heat. Add onion, bell pepper, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Stir in seasoning mix. Add cooked pork, broth, and bay leaves; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Remove and discard bay leaves. Mix in cornbread.
Transfer dressing mixture to the prepared baking dish. Cover with foil.
Bake in the preheated oven for 25 minutes. Uncover; bake until lightly browned, about 10 minutes more. Garnish with fresh thyme and oregano.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 18.5 g, Cholesterol 44.9 mg, Fat 21.2 g, Fiber 2.1 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 749.1 mg, Sugar 3.4 g