Dressing Blessing Bread – all the flavors of your favorite stuffing but baked into a bread. Imagine toasting up a couple pieces of this bread for your after Thanksgiving sandwiches. It’s even perfect warmed with a little butter on top – so delicious!!
Whatever you want to call it.
I love it. I crave it. I devour it.
My undying love for this savory concoction is what is behind the idea for this delicious bread.
You see, I actually made a slice-able loaf of bread with all the flavors of my favorite dressing (or stuffing). And boy, is it ever good! It’s fantastic right out of the oven, and it’s even better when you reheat a slice of it with the toaster oven and it gets all that nice crispy texture on the outside of it. Then, just a little dollop of butter spread on top. Oh my word.
You know what else is awesome about this bread? Instead of pouring a little gravy on top of your dressing – you can sop up that gravy with a piece of this bread.
Hey, I live in the South and sopping up gravy is one of my favorite things. Ever. Mmmm, gravy.
Oooh. Oooh. Oooh.
You know what else this would be good for??
After Thanksgiving Day sandwiches!
You know the ones, right? You usually pile it up with leftover turkey, cranberry sauce, & dressing. Why not use this bread for that sandwich?? 2 slices of it, some turkey & cranberry sauce. Now, that’s some good eating right now.
I need to stop coming up with ideas like that while I’m trying to share a recipe because I just end up making myself hungry all over again. Now, I need to go find me some turkey & cranberry sauce. I want a sandwich.
- 2 8.5oz boxes of corn muffin mix, prepared according to package instructions for cornbread
- 1 pound sausage
- 1 small to medium onion, finely chopped
- 1 stalk celery, with leaves, finely chopped
- ¾ cup chopped pecans
- 3 eggs, lightly beaten
- ¾ cup low-sodium chicken broth
- 1 tsp salt
- ½ tsp pepper
- Preheat oven to 375 degrees. Mist a loaf pan with non-stick cooking spray.
- In a large skillet, cook the crumbled sausage for 5 minutes. Add in the chopped onion & celery, and continue cooking until the sausage is done. Remove the sausage mixture with a slotted spoon to a paper towel lined bowl. Set aside.
- Crumble the cooled cornbread into a large bowl. Stir in the sausage mixture. Mix in the pecans, eggs, salt, & pepper. Stir in broth. Firmly press mixture into loaf pan, working in batches, until all the dressing mixture has been packed inside the loaf pan. Bake for 20-25 minutes, until the loaf is browned around the edges & firm on top. Let cool for 10 minutes in pan on a wire rack. Turn out of pan onto serving platter, slice, & serve.
You may also like these delicious recipes!
- Mozzarella Stuffing Balls – GREAT way to use up leftover stuffing. In fact, make stuffing just so you can make these!
- Cranberry Streusel Bars – Use up that leftover cranberry sauce by making these! Even those who don’t like cranberry sauce will love this bars, trust me!