With Thanksgiving around the corner we are trying out the Vermilionville way to make cornbread dressing.
Abby Breidenbach joined Chef Marcus Bergeron in the kitchen to find out how to make this southern holiday side dish.
Follow along in the videos below or scroll down for all your ingredients and cooking instructions.
With the corn bread ready to go, Abby and Marcus get started on creating the ground beef, onion, and bell pepper mixture.
Crumbled cornbread is showered with our delicious beef mixture. Add a splash of chicken broth and green onions before serving.
The final product is a great tasting dish you'll be proud to serve at your upcoming Thanksgiving or other holiday get together.
Half a green bell pepper
1 lb ground beef 80/20
Half an onion
2 cloves of garlic
2 batches of cornbread
1 tbsp chicken broth
Dice onions, garlic and bell peppers. Brown beef over medium high (no oil on the pan). When the meat begins to brown, add seasoning of choice.
Once meat is browned through, add onions, garlic and bell peppers. Allow them to sweat.
Break cornbread into chunks in separate bowl. Add meat and vegetable mix to cornbread bowl with 1 tbsp chicken broth. Mix it up and top with green onions or serve as is.