Here’s a cool way to repurpose leftover cornbread. Turn it into cornbread dressing.
It’s tough cooking for only one or two. If you live by yourself or with a roommate or spouse, you know that all too well. So many recipes, especially baked goodies, make enough to feed a family. For a single person or couple there’s more leftover than you care to eat several times over.
The options are:
- Cut recipes in half.
- Buy already made or order in restaurants.
- Give up your favs.
- Make the full recipe and deal with the leftovers.
I often do the last option, but after two rounds of cornbread, I’ve had it. Don’t get me wrong – I adore cornbread. Alas, stale cornbread is about as bad as fresh cornbread is good. I wrapped my leftovers in aluminum foil and stashed them in the freezer.
Today I got the bright idea to make cornbread dressing. What a wonderful way to “make all things new.” I think the contemporary term is “repurpose.” I took the old, stale, used up, and unwanted to make something new and appealing. We couldn’t even tell it was leftover.
Would you like my recipe?
Sounds like a life lesson in there somewhere. God takes our used up, broken, stale lives and transforms them into something new and beautiful. The old has gone, the new is here! (2 Corinthians 5:17). God calls it redemption. I call it wonderful.
What do you think?
What recipe, craft, or project have you repurposed into something new?
Here’s my recipe for Cornbread Dressing . The amounts and some of the ingredients are flexible. After all, it’s all about leftovers and the purpose of leftovers is to use them up in whatever amount. Adjust accordingly! You can also add chopped apples, fresh mushrooms, raisins, or walnuts as you prefer – whatever you have hand!
Crock Pot Cornbread Dressing
- Crock Pot (Slow Cooker)
- 1/2 square pan leftover cornbread
- 1 stalk celery
- 1/2 cup chopped onion
- 1/3 cup sliced mushrooms
- 1/4 lb bulk sausage, browned and drained
- 1-2 Tbsp butter
- 1 egg
- 1 cup chicken broth (about)
- Melt butter in iron skillet. Sauté celery, onion, and mushroom until crisp tender.
- Cut cornbread into cubes, place in large bowl. Add sausage, veggies, egg, and enough broth to moisten. Mix gently. It should be moist enough to form a loose ball in your hand.
- Spray a two or four-quart slow cooker with vegetable oil spray. Place dressing incooker. Cook on high for 2-3 hours. Stir after 2 hours; add more chicken broth if it seems too dry. If the sides are getting too brown, turn the cooker to low.