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Recipe Tags: Weeknight Time To Make Course Cuisine Preparation Occasion North American For Large Groups Stuffings Dressings Side Dishes American Southern United States Southwestern United States Oven Easy Roast Heirloom Historical Holiday Event Freezer Dietary Christmas Thanksgiving Oamc Freezer Make Ahead Equipment Number Of Servings 4 Hours Or Less

Home For Thanksgiving Fried Cornbread Dressing

This recipe has grown a few strapping boys and delighted even the pickiest gal in the bunch. Our home is always full to overflowing on thanksgiving and christmas. This is the one recipe that is a

Steps

Preheat oven to 425 for cornbread.
Place stick of butter in bottom of roasting pan and place in oven to melt it.
Mix up corn bread mix according to package instructions.
When done , use a knife and score through the cornbread to make very small cubes.
Brown sausage in dutch oven.
Add onions , celery and mushrooms and the other half stick of butter if you need more oil.
Saute til sausage is done and onion is translucent.
Add about 3 cups of cornbread and sage.
Let brown a bit.
Add rest of cornbread and stir well.
Turn dressing from dutch oven into the roaster pan.
Drizzle with chicken broth til nice and moist.
Bake at 350 for about an hour or until golden brown.
This makes enough for 24 to 30 servings depending on appetites.
Is wonderful left-over.
Your guests will even want to take some home with them.
Freezes well.

Ingredients

mild ground sausage, onions, celery, fresh mushrooms, swanson chicken broth, sage, salt & pepper, cornbread mix, butter