Batting a Thousand
It is perfect for those who LOVE peanut butter and like things a bit spicy
Recipe Cajun Sausage Dressing Ingredients loaf potato bread 1 box Jiffy corn muffin mix, make as directed, see note 2 tablespoons neutral oil 13 ounces andouille sausage, cut into coins and quartered, see note 1 pound mild breakfast sausage 4 tablespoons butter 1 large yellow onion, diced 2 ribs celery, diced 1 medium green bell pepper, diced 1 medium red bell pepper, diced, optional 2 stalks green onion, chopped thin 2-3 cloves garlic, minced teaspoon salt, see note on Cajun seasoning teaspoon ground black pepper teaspoon onion powder teaspoon garlic powder teaspoon smoked paprika teaspoon ground cayenne teaspoon dried oregano 1 tablespoon finely chopped fresh sage 1 teaspoon finely chopped fresh thyme cup chopped freshly parsley 3 cups chicken stock, see note 2 large eggs, at room temperature Directions Unless youre using premade cornbread cubes, I recommend starting this a day or two ahead of making the Cajun sausage and bread dressing
Scoop neckline with elastic shoulders -
Leftover red wine vinaigrette is a thing that rarely exists, but if you do have a jar you want to use up, deploy it as a marinade for tofu or chicken skewers to imbue them with tangy flavor before taking them out to the grill
Piping Bags Sure, you can use a ziploc bag for piping buttercream (I have in a pinch!), but its so much more efficient to have piping bags on hand
