Description

A good Southern dressing has to be made with cornbread, of course. This one adds bulk pork sausage and Kielbasa or Andouille sausage as well as a Vidalia or sweet onion, celery, chicken/turkey stock and herbs.

Ingredients

• 1 1/2 lb. cornbread, cut into 1-inch cubes
• 12 oz. package bulk pork sausage, thickly sliced
• 12 oz. Andouille sausage or Kielbasa, quartered lengthwise and cut into ½-inch pieces
• 1 large Vidalia or other sweet onion, diced
• 1 celery rib, diced
• 2 T. finely chopped fresh sage
• 1 T. chopped fresh thyme
• 2 c. turkey or chicken stock, preferably homemade or canned low-sodium
• 2 large eggs
• 1/2 t. kosher salt
• 1/2 t. freshly ground black pepper
• 2 T. unsalted butter, plus more for the dish

Steps

1. Preheat oven to 350 degrees. Position a rack in the center of the oven.
2. Spread cornbread on a large baking sheet; toast until lightly golden and dry, about 15 minutes.
3. Meanwhile, in a large, deep skillet, cook sausage over moderately high heat, breaking meat into lumps with a wooden spoon, for 2 minutes. Add the Andouille or Kielbasa sausage; cook, stirring occasionally, until meat is lightly browned, 5 - 6 minutes. Stir in onion, celery and herbs; cook over moderate heat, stirring occasionally, until tender, 5 - 6 minutes longer. Scrape mixture into a large bowl; add the cornbread.