Ingredients

The following ingredients have 6 Servings
  • 4 cups cornbread, (crumbled (a 9 or 10-inch inch round of cornbread))
  • 16 ounces pork sausage, (sage or regular)
  • 1 cup chopped celery, (about 4 ribs)
  • 1 cup finely diced onion
  • 1 teaspoon poultry seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 cup chopped roasted pecans
  • 2 cups chicken or turkey stock, (plus additional cup if needed)
  • 1 egg (lightly beaten)

Instruction

  • Gather your ingredients and preheat the oven to 350 °F.
  • Brown the sausage in a large cast-iron skillet over medium-high heat for four minutes.
  • Add the chopped onion and celery and continue cooking for another ten minutes or until the sausage is thoroughly cooked. Remove from the heat and drain any grease. Set aside.
  • Mix one cup of the chicken or turkey stock and the egg in a small bowl until well blended. Set aside. 
  • Place the cornbread in a large bowl. Add the cooked sausage.
  • Add the roasted pecans, poultry seasoning, kosher salt, ground black pepper, chicken or turkey stock, and egg and toss to combine. 
  • If you like moister dressing, add additional stock, about one-quarter of a cup at a time, until the dressing is the consistency you like. (It will dry out a little when it is cooked.)
  • Place the dressing in a two-quart baking dish that has been sprayed with nonstick cooking spray. 
  • To bake, cover the baking dish with foil and bake for 35 minutes. Uncover and bake for an additional ten minutes or until the top is golden brown and crusty.
  • Serve immediately.