- 2 (6-oz.) packages buttermilk cornbread mix
- 1 (16-oz.) package pork sausage
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1 tablespoon chopped fresh or 1 1/2 tsp. dried sage
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 4 white bread slices, cut into 1/2-inch cubes (about 2 cups)
- 2 1/2 to 3 cups chicken broth
- 2 large eggs, lightly beaten
- Garnish: fresh sage leaves
How to Make It
Prepare cornbread according to package directions for a double recipe. Let cool 30 minutes; crumble into a large bowl.
Cook 1 (16-oz.) package pork sausage in a large skillet over medium-high heat, stirring often, 10 to 12 minutes or until meat crumbles and is no longer pink. Remove cooked sausage from skillet using a slotted spoon, and drain, reserving 2 tsp. drippings in skillet. Add chopped celery and onion, and saute 10 to 12 minutes or until vegetables are tender; stir in sage, pepper, and salt. Stir in cooked sausage. Stir sausage mixture and bread cubes into crumbled cornbread in bowl, stirring gently until blended. Add chicken broth and eggs, and gently stir until moistened. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
Bake at 350° for 45 to 50 minutes or until golden brown. Garnish, if desired.
Note: For testing purposes only, we used Martha White Cotton Country Cornbread Mix. To make ahead, prepare recipe as directed through Step Cover with plastic wrap; cover with heavy-duty aluminum foil or container lid. Freeze unbaked dressing up to 3 months, if desired. Thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake, uncovered, at 350° for 1 hour and 10 minutes to 1 hour and 15 minutes or until golden.