1 pound bulk sausage
2 cups chopped onions
2 cups chopped celery
7 cups cornbread crumbled (I think 2 pkgs of prepared Jiffy Cornbread is plenty)
1 cup dried apricots chopped
1 cup dried cranberries (Craisins)
2 large eggs beaten
½ teaspoon dried sage
½ cup butter, melted
¾ cup chicken broth
Salt
Pepper
1) Crumble the sausage in a 10-12” frying pan over medium high heat. Stir often until the sausage is lightly browned, about 5 minutes. Using a slotted spoon, transfer sausage in a large bowl
2) Discard all but 2 tablespoons of the fat in the pan. Add onions to pan and stir often until limp, about 5 minutes. Add onions to sausage in bowl.
3) Add celery, cornbread, apricots, cranberries, eggs, sage and butter and stir to mix well, adding just enough broth to lightly moisten the dressing.
4) Spoon dressing into a shallow 2 ½ - 3 quart casserole; cover
5) Bake covered in a 325 oven until hot, about 25 minutes (if prepared ahead and refrigerated, increase cooking time to 50 minutes). Uncover and bake until top is lightly browned, 15-25 minutes more.
6) Add salt and pepper to taste
14 servings
Prep/Cook time: 1 hour 25 minutes
2 cups chopped onions
2 cups chopped celery
7 cups cornbread crumbled (I think 2 pkgs of prepared Jiffy Cornbread is plenty)
1 cup dried apricots chopped
1 cup dried cranberries (Craisins)
2 large eggs beaten
½ teaspoon dried sage
½ cup butter, melted
¾ cup chicken broth
Salt
Pepper
1) Crumble the sausage in a 10-12” frying pan over medium high heat. Stir often until the sausage is lightly browned, about 5 minutes. Using a slotted spoon, transfer sausage in a large bowl
2) Discard all but 2 tablespoons of the fat in the pan. Add onions to pan and stir often until limp, about 5 minutes. Add onions to sausage in bowl.
3) Add celery, cornbread, apricots, cranberries, eggs, sage and butter and stir to mix well, adding just enough broth to lightly moisten the dressing.
4) Spoon dressing into a shallow 2 ½ - 3 quart casserole; cover
5) Bake covered in a 325 oven until hot, about 25 minutes (if prepared ahead and refrigerated, increase cooking time to 50 minutes). Uncover and bake until top is lightly browned, 15-25 minutes more.
6) Add salt and pepper to taste
14 servings
Prep/Cook time: 1 hour 25 minutes
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