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Thanksgiving: Cornbread Dressing

Source of Recipe


From "My Southern Food" by Devon O'Day



List of Ingredients



• 6 cups crumbled cornbread (stale or dry cornbread actually works better)
  
• 4 slices white bread (without crusts)
  
• 4 Tbsp butter
  
• 2 cups chopped onions
  
• 2 cups chopped green onions
  
• 2 cups chopped celery
  
• 2 cups chopped green bell pepper
  
• 3 to 5 cups chicken broth, divided
  
• 2 cups chopped cooked chicken
  
• 2 cups sliced smoked sausage
  
• 1 heaping tablespoon dried sage
  
• 1 tsp dried thyme
  
• 2 tsp salt
  
• 2 tsp pepper
  
• 1 tsp Cajun seasoning
  
• 2 large eggs
  






Instructions



1. Preheat the oven to 400°F.
   In a 14- x 10-inch or a 4-quart roasting pan, spread out the cornbread crumbs. Dampen the white bread and distribute clumps evenly around the cornbread crumbs.
   
   
2. In a skillet melt the butter and sauté the onions, green onions, celery, and bell pepper until the onions are clear. Pour over the breadcrumbs. Stir in 2 cups of the chicken broth.
   
   
3. In a separate skillet, sauté the chicken and sausage together until the chicken is cooked through and the sausage is lightly browned on each side. Stir the chicken and sausage mixture into the breadcrumb mixture. Add 1 more cup of the chicken broth. Stir in the sage, thyme, salt, pepper, and Cajun seasoning. Stir the eggs into the dressing. The dressing should be soupy.
   
   
4. Bake for 20 minutes; remove from the oven, and stir the dressing away from the sides. If you like moist dressing, add another cup or two of the chicken broth, depending on how dry it seems.
   
   
5. Stir again and then return the dressing to the oven for another 15 to 20 minutes. The dressing should be firm and lightly, barely crusted on top.
   
   Makes 12 to 14 servings.