Prep 30 mins
Cook 55 mins
Many, many years ago I got this recipe as part of a recipe chain letter (remember when we did those via the mail and not on the internet?) After one try, it became my go to recipe for dressing. Many thanks to Jill Bretcher for sharing her grandmother's recipe with a total stranger. It is now my family tradition! Preparation time does not include making the cornbread.
- 4 cups crumbled stale bread, toasted lightly
- 4 cups crumbled cornbread (I use 1 recipe's worth of Buttermilk Cornbread)
- 2 cups chicken broth, heated
- 1⁄2 cup butter
- 2 cups chopped onions
- 2 cups chopped celery
- 3 eggs
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 2 teaspoons poultry seasoning
- 16 ounces sausage
- Preheat oven to 350. Crumble and cook sausage. Drain and set aside.
- Combine bread and cornbread into a large bowl. Pour hot broth over the bread and let stand until softened.
- Saute onion and celery in butter until tender; add to bread. Add eggs and ix in with your hands.
- Add salt, pepper, and poultry seasoning and mix.
- Add cooked sausage and mix again. The mixture should be "sloppy" wet; if it isn't wet enough, add more chicken broth.
- The original recipe says it is enough to stuff a 10-15 lb turkey, but I prefer to cook in a 13x9 pan for 55 minutes.