The Humpherys Family

Sausage Cornbread Dressing

Source  Our Best Bites
Recipe Added:  11/13/2011 
9×9″ pan cornbread, baked
1 lb Italian sausage
2 stalks celery, finely chopped
1 Honeycrisp apple, finely chopped
1 onion, finely chopped
1 tsp sage
1/2 tsp ea. rosemary, thyme
2 tsp parsley
3/4 - 1 cup chicken broth
1/4 cup butter, melted
1 tsp salt
Tabasco sauce to taste
 Sweet Cornbread (Optional Recipe)
1 yellow cake mix
2 Jiffy cornbread mixes
oil, milk, and eggs according to pkg directions from ALL pkgs
Prepare cornbread of choice. After baking, crumble onto large pan and let it dry out several hours. Preheat oven to 375. Brown sausage over medium heat. Spoon out of pan and set aside. Add 2 Tbsp oil to pan drippings, heat until hot. Add celery, apples, and onions and cook, stirring frequently, 5 minutes or until onions are translucent.

Remove from heat and add to cornbread. Add the sausage and herbs and toss until combined. Add chicken broth and butter and toss to combine. Season with salt and Tabasco to taste. Press cornbread mixture into a 9×13″ pan and bake 30-40 minutes or until top is golden brown.

Sweet Cornbread Preheat oven according to cake directions. Combine cake and cornbread mixes in a large bowl. Add eggs, oil, and milk according to pkg directions (use milk not water). Mix together and bake according to cake mix directions in 2 9x9" pans.
Notes
Prepare a 9x9 cornbread recipe for this dressing. "The Best Cornbread" is perfect.
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