- 1 pkg. Hodgson MIll Gluten Free Sweet Yellow Cornbread Mix, or Hodgson MIll regular sweet cornbread mix
- 1 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. poultry seasoning
- 1/2 tsp. garlic powder
- 1/2 tsp. sage
- 1/2 tsp onion powder
- 1 16oz. pkg. sage flavored sausage
- 2 Tbsp. butter
- 1 small onion, diced
- 1/2 cup celery, diced
- 32 oz. chicken broth, divided
Bake cornbread as directed on package. Allow cornbread to
cool. Cut cornbread into cubes and place on a baking sheet. Bake cubes at 350°F
for 20-30 minutes, until they resemble croutons. Combine all the spices, salt,
and pepper in a small bowl sprinkle this over cornbread croutons; toss to coat
croutons well. (This step can be done a day ahead of time) Grease a 3 quart
baking dish. In a medium sauté pan brown
and finely crumble sausage, remove from pan and set aside. In sausage drippings
sauté onions and celery until tender, about 10 minutes, use additional butter
as need for sautéing. In a large bowl place seasoned cornbread croutons,
sausage, onion- celery mixture with pan drippings. Toss to combine thoroughly.
Drizzle 3 cups of broth over the cornbread mixture. Stir gently to moisten all
pieces. Let mixture rest for 10 minutes.
Spoon into prepared baking dish. Pour 1/4 cup of chicken broth over
dressing. Bake for 40-45 minutes or until internal temperature reaches 165°F.
Omit sausage and
use vegetable broth for a vegetarian version.
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