Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Cornbread and sausage dressing from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking (page 234) by Ben Ford and Carolynn Carreño

  • sage
  • shallots
  • green bell peppers
  • red bell peppers
  • ground cayenne pepper
  • celery
  • rosemary
  • marjoram
  • nutmeg
  • parsley
  • thyme
  • corn oil
  • all-purpose flour
  • milk
  • butter
  • dried red pepper flakes
  • pork butt
  • pork fatback
  • yellow onions
  • hard-boiled eggs
  • cooking spray
  • coarse cornmeal
  • dried thyme
  • dried tarragon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute grapeseed oil for corn oil, store-bought breakfast sausage for the book's "Country breakfast sausage" specified in this recipe, and cornbread for the book's "Herbed cornbread" specified in this recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.