Recipe: Cornbread & Sausage Dressing

Recipe courtesy Lucy Greer; Greer’s Markets

INGREDIENTS:

4 cups cornbread, cubed
12 oz bag pepperidge farm herb stuffing mix
16 oz breakfast or Italian sausage
1 green bell pepper, chopped small
2 ribs celery, chopped small
1 small onion, chopped small
4 cups chicken broth
½ cup water
2 eggs
½ teaspoon kosher salt
½ teaspoon dried thyme
½ teaspoon dried sage
¼ teaspoon black pepper

STEPS:

Spread cubed cornbread out on a baking sheet. Bake at 350 for 15-20 minutes until lightly browned and firm to the touch. Set aside.
Heat a skillet over medium high heat. Add sausage, bell pepper, celery and onion. Cook for 12-15 minutes until sausage is cooked through and vegetables are soft. Cool slightly.
In a large bowl combine toasted cornbread, stuffing mix, sausage and vegetable mixture, chicken broth, water, eggs, kosher salt, dried thyme, dried sage, and black pepper.
Pour into a 9x13 baking dish that has been sprayed with non stick spray.
Bake at 350 for 45 minutes.

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LOCATIONS:

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