Grandmothers Cornbread and Sausage Dressing
I love the aroma of a fresh-baked Southern Cornbread Dressing. If you use store bought cornbread and whitebread dressing, use two part cornbread to one part white bread. The whitebread keeps the stuffing from being too dense. But for the best dressing use home made cornbread, white sandwich bread, and your favorite biscuits.
Ingredients
1 stick butter
1 cup chopped celery
1 cup chopped sweet onions
1 (10-inch) cast-iron skillet’s worth of cornbread, dry and crumbled
2 cups white sandwich bread (about half a loaf), dry and cubed
4 of your favorite biscuits, crumbled
3 large boiled eggs chopped
3 to 4 cups of chicken broth
3 tablespoons finely chopped fresh sage or 1 tablespoon dried sage
1 tablespoon freshly ground black pepper
1 tablespoon poultry seasoning
1 pound Jimmy Dean Sage Breakfast Sausage
Preparation
Preheat oven to 350 degrees
Place dried bread, biscuits, and cornbread in a large mixing bowl, toss with fresh sage if using.
Brown and drain sausage breaking it up into small pieces while cooking.
Add cooked sausage and boiled eggs to the large mixing bowl and lightly toss
Place butter in a saucepan over medium heat. Once melted add vegetables and soften.
Add chicken stock, pepper, poultry seasoning, and (if using) dried sage. Bring to boil and then remove from heat.
Slowly pour stock mixture over bread mixture while gently stirring until well mixed
Place into a greased or buttered casserole dish and bake for 30 to 45 minutes until golden brown.
Keywords: side, thanksgiving
