Home For Thanksgiving Fried Cornbread Dressing

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 30
• 1 lb mild ground sausage
• 2 diced onions
• 2 cups sliced celery
• 1 lb sliced fresh mushrooms
• 4 cans swanson chicken broth
• 2 -3 teaspoons sage
• salt & pepper (optional)
• 5 packets cornbread mix (each packet enough for 6 servings of cornbread)
• 3/4-2 cup butter or 3/4-2 cup margarine

Recipe

• 1 preheat oven to 425 for cornbread.
• 2 place stick of butter in bottom of roasting pan and place in oven to melt it (this will allow the cornbread to"fry" while it's baking).
• 3 mix up corn bread mix according to package instructions (usually, this will be the addition of 2/3 cups sweet milk and 1 egg per package of mix.) (cornbread can be baked ahead, which i usually do the night before).
• 4 when done, use a knife and score through the cornbread to make very small cubes.
• 5 (you should have enough to be able to enjoy a few cubes of this buttered delight while it's still hot).
• 6 brown sausage in dutch oven.
• 7 add onions, celery and mushrooms and the other half stick of butter if you need more oil.
• 8 saute til sausage is done and onion is translucent.
• 9 add about 3 cups of cornbread and sage.
• 10 let brown a bit.
• 11 add rest of cornbread and stir well.
• 12 turn dressing from dutch oven into the roaster pan.
• 13 drizzle with chicken broth til nice and moist (this is a personal taste thing).
• 14 bake at 350 for about an hour or until golden brown.
• 15 this makes enough for 24 to 30 servings depending on appetites.
• 16 is wonderful left-over.
• 17 your guests will even want to take some home with them.
• 18 freezes well.
• 19 (i don't salt during cooking. just place salt and pepper shakers on the table for those who want more than what's already there).