Ingredients
1 (7.5 ounce) package dry cornbread mix
â…“ cup milk
1 large egg
1 cup butter
2 medium onions, chopped
6 stalks celery, chopped
1 medium green bell pepper, chopped
1 pound pork sausage
16 slices white bread, torn into pieces
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
4 cups chicken stock
2 large eggs
Preparation
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
Step 2
Make the cornbread: Combine cornbread mix, milk, and egg in a small bowl; stir until well blended. Pour batter into the prepared baking pan.
Step 3
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).
Step 4
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.
Step 5
At the same time, cook sausage in another large skillet over medium-high heat until evenly browned. Remove from the heat.
Step 6
Crumble cooled cornbread into a food processor. Add bread pieces and pulse until crumbly. Transfer mixture to a large bowl.
Step 7
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.
Step 8
Grease a 9x13-inch baking pan and fill with cornbread dressing.
Step 9
Bake in the preheated oven for 1 hour.
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