This past duck and goose season found us with a crowd of early morning guests for Thanksgiving. Try out this easy casserole recipe. I tripled it and made it the night before with a crock pot of grits and everyone left smiling!
Cordray Brothers sausage, bulk - 1 lb.
6 eggs
2 slices of bread
2 cups of milk
1 tsp of dry mustard
3 tablespoons of onion - (I left this out, Kenneth and Tristan aren't fans!)
Mix all the ingredients together. Be sure to tear apart the bread into small pieces. Pour into a buttered casserole dish. Refrigerate overnight and cook uncovered in the morning for 45 to 60 minutes at 350 degrees. It should be slightly brown on top. As I mentioned, it doubles or triples easily for large groups!
Overnight crock pot grits
Butter or use spray oil on a large crock pot to keep your grits form sticking.
Add 2 cups of grits to 10 cups of water and 1/4 cup of butter and 1 tsp of salt. Stir everything well. Set your crock pot to low for 8 hours and you're set. Stir them again if you get the chance. I turned mine off on time and they were still good and hot at 10 hours.
Do you have recipes using Cordray Farms beef, Grooms Farm pork or Cordray's venison products? Send them to us and we'll share!
He doesn't get out much! But our summer sausage is made from our locally grown all natural beef and is WAY better than theirs! Cordray Farms Beef Summer Sausage is $7 for plain and $7.50 for cheese or jalapeno and cheese. Remember us when you're doing your Christmas shopping this year!
