Ingredients
- 8 cups cornbread, crumbled
- 1 lb sweet Italian sausage
- 1 lb spicy Italian sausage
- 10 oz stuffing mix
- 2 Tbsps butter
- 4 stalks celery, diced
- small onion, diced
- 1 teaspoon ground sage
- 2 teaspoon thyme
- 8 cups chicken stock
- 3 eggs, lightly beaten
- 2 teaspoon salt (adjust to taste)
- 2 teaspoon black pepper
Method
- Preheat your oven to 350°F. In a skillet over medium heat, cook the sweet and spicy Italian sausage until browned. Break it into small pieces as it cooks, then remove from the pan and set aside.
- In the same skillet, melt the butter. Add the onion and celery and cook for 5 minutes, or until soft and fragrant.
- In a large bowl, combine the crumbled cornbread, stuffing mix, cooked sausage, sautéed vegetables, sage, thyme, salt, and black pepper.
- Pour in half of the chicken stock and gently mix.
- Allow the mixture to cool slightly, then stir in the beaten eggs until fully incorporated.
- Add the remaining chicken stock and mix well. Spread the dressing mixture into a greased 9x13 baking dish.
- Bake for 35–45 minutes, or until golden brown on top with slightly crisp edges.
Nutrition
Calories: 197kcal