Cornbread Sage Dressing

Ingredients

• 1 recipe of cooked cornbread, staled overnight and crumbled (for 6 cups crumbled)

• 1/4 pound of raw sausage or 4 slices bacon, chopped

• 1/2 cup (1 stick) unsalted butter

• 1 cup of chopped onion

• 1 cup of chopped bell pepper ( can be celery)

• 1 rib of celery, with leaves, chopped

• 1/2 tablespoon of dried parsley

• 1-1/2 tablespoons rubbed sage

• 1/2 teaspoon of poultry seasoning

• 1 teaspoon of kosher salt

• 1/4 teaspoon of freshly cracked black pepper

• 1 (10.75 ounce) can of condensed cream of chicken soup

• 2 cups chicken or turkey broth or stock

• 2 large eggs

Preheat oven to 350 degrees F. Butter an 11 x 7 inch or a shallow 2 to 2-1/2 quart baking pan; set aside. In a large skillet cook the sausage or bacon just until fat has been rendered. Add the butter to the drippings in the skillet and melt; add the onion, bell pepper and celery and saute until tender, about 4 minutes. Remove from heat and set aside to cool slightly. Add the crumbled cornbread, parsley, sage, poultry seasoning and salt and pepper; toss. Whisk together the cream soup, broth and eggs and pour over the dressing, tossing to coat. Dressing should be the consistency of a cooked oatmeal.

Turn out into prepared pan and bake, uncovered, at 350 degrees F for about 35 to 40 minutes or until cooked through in the center and golden brown on top