Holiday Dressing

This holiday stuffing or dressing recipe was given to me fifteen years ago by my friend Gloria. I have used it ever since. No other dressing will serve the purpose, according to my adult son.

• Preparation Time: 45 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 2 hr
• Calories: 316 Calories

Ingredients

• 1 cup butter
• 1 teaspoon salt
• ⅓ cup milk
• 1 large egg
• 2 large eggs
• ½ teaspoon ground black pepper
• 1 teaspoon dried thyme
• 2 teaspoons dried sage
• 1 pound pork sausage
• 1 teaspoon poultry seasoning
• ½ cup chopped fresh parsley
• 6 stalks celery, chopped
• 4 cups chicken stock
• 2 medium onions, chopped
• 1 medium green bell pepper, chopped
• 1 (7.5 ounce) package dry cornbread mix
• 16 slices white bread, torn into pieces

Recipe Instructions

Step 1

Bake in the preheated oven for 1 hour.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.

Step 3

Make the cornbread: Combine cornbread mix, milk, and egg in a small bowl; stir until well blended. Pour batter into the prepared baking pan.

Step 4

Bake in the preheated oven until golden brown, 15 to 19 minutes. Remove from the oven and let cool. Lower the oven temperature to 325 degrees F (165 degrees C).

Step 5

While the cornbread is cooking, make the dressing: Melt butter in a large skillet over medium heat. Cook onions, celery, and bell pepper in the melted butter until tender but not brown. Remove from the heat; do not drain.

Step 6

At the same time, cook sausage in another large skillet over medium-high heat until evenly browned. Remove from the heat.

Step 7

Crumble cooled cornbread into a food processor. Add bread pieces and pulse until crumbly. Transfer mixture to a large bowl.

Step 8

Add sage, thyme, poultry seasoning, salt, and pepper to the cornbread mixture. Mix in parsley, cooked vegetables, and sausage with pan drippings. Stir in chicken stock and eggs; it will be a bit mushy.

Step 9

Grease a 9x13-inch baking pan and fill with cornbread dressing.