This is a good, basic dressing, that everyone will love. Nothing weird, fruity, exotic, or fancy. Can’t miss.
1 – 8.5 oz package Jiffy corn bread mix
10 slices firm white bread
1 lb buik, spicy pork sausage (I use Jimmy Dean HOT)
2 cups sliced celery
1 large onion, chopped
2 teaspoons dried sage
1/4 cup melted butter
14 oz (1 can) chicken broth
2 large eggs
The day before, bake the cornbread in an 8″ square pan. Remove from the pan, cover lightly with a cloth, and let dry overnight. Cut the white bread into 1/2″ cubes, spread out in a single layer, cover with a cloth or paper towels, and let dry overnight.
Brown and crumble the sausage, the add celery and onion and cook until translucent. Stir in the sage.
In a large bowl, crumble the cornbread and lightly mix in the bread cubes. Stir the butter into the sausage and veggie mix, then lightly stir into the bread. Whisk the eggs into the broth, and lightly stir into the bread mix.
Place the dressing in a greased 9 X 13 pan, cover with foil, and bake for 30 minutes at 350 degrees. Uncover and bake 10 minutes more or until the top is browned.
You can make this a day ahead of time, then refrigerate. Let it come to room temperature before baking.