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Add a photoRaciónes: 12
Ingredientes
- 1 x Black iron skillet of cornbread
- 1/2 x Bell pepper, minced
- 3 x Ribs celery, minced
- 1 bn Green onion,, minced
- 1 med Onion, minced
- 1 lb Bryan's sausage
- 4 x Chicken bouillon cube, dissolved in
- 1 c. Water
- 1 can Morton's chicken broth
- 1 c. Butter
- 4 x Large eggs
- 1 tsp Lawry's seasoning salt
- 1/8 tsp Cayenne pepper
- 1/4 tsp Pepper Salt, to taste
- 1 pt Oysters, liquid removed
- 1 pkt Pepperidge Farm dressing mix
Direcciones
- Make cornbread ahead of time by your favorite recipe in your iron skillet.
- Saute/fry bell pepper, celery, and onion with sausage. Heat 4 chicken ouillion cubes in one c. boiling water. Add in chicken broth and butter. Pour all the ingredients into a large Dutch oven with the crumbled cornbread. Add in the remaining ingredients. Bake in a 450 degree oven, about 1-1/2 hrs, till the crust is brown on top. This will serve 12 amply.
- NOTES : can be doubled easily, you can also reduce the amount of butter and use egg beaters instead of Large eggs. I have also used turkey sausage
- instead of beef or possibly pork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 12 servings | |
| Calories 221 | |
| Calories from Fat 174 | 79% |
| Total Fat 19.74g | 25% |
| Saturated Fat 10.75g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 503mg | 21% |
| Potassium 229mg | 7% |
| Total Carbs 5.28g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.9g | 1% |
| Protein 6.31g | 10% |
