Description
This recipe was given to me by my friend Gloria 15 years ago. I have used it ever since then. No other dressing will serve the purpose, according to my adult son.
Ingredients
- 1 (7.5 ounce) package dry cornbread mix
- 1 cup butter
- 2 onions, chopped
- 1 green bell pepper, chopped
- 6 stalks celery, chopped
- 1 pound pork sausage
- 16 slices white bread
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup chopped fresh parsley
- 2 eggs
- 4 cups chicken stock
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
- Make the cornbread: Combine cornbread mix
- milk
- and egg in a small bowl; stir until well blended. Pour batter into the prepared baking pan.
- Bake in the preheated oven until golden brown
- 15 to 19 minutes. Remove from the oven and let cool. Lower the oven temperature to 325 degrees F (165 degrees C).
- While the cornbread is cooking
- make the dressing: Melt butter in a large skillet over medium heat. Cook onions
- celery
- and bell pepper in the melted butter until tender but not brown. Remove from the heat; do not drain.
- At the same time
- cook sausage in another large skillet over medium-high heat until evenly browned. Remove from the heat.
- Crumble cooled cornbread into a food processor. Add bread pieces and pulse until crumbly. Transfer mixture to a large bowl.
- Add sage
- thyme
- poultry seasoning
- salt
- and pepper to the cornbread mixture. Mix in parsley
- cooked vegetables
- and sausage with pan drippings. Stir in chicken stock and eggs; it will be a bit mushy.
- Grease a 9×13-inch baking pan and fill with cornbread dressing.
- Bake in the preheated oven for 1 hour.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 45 mins
Servings: 16