Southern Cornbread Dressing
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
Directions
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Preheat oven to 350 degrees. Position a rack in the center of the oven.
Spread cornbread on a large baking sheet; toast until lightly golden and dry, about 15 minutes.
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.
In a small bowl, whisk stock with eggs, salt and pepper; gently fold it into the dressing mixture; transfer to a buttered 2 ½ quart baking dish. Thinly slice the remaining butter; scatter on top.
Bake, uncovered 35 - 40 minutes, until center is firm and top is golden. Let cool slightly.
Serve.
MAKE AHEAD TIP: This dressing can be prepared up to 2 days in advance and refrigerated. Return it to room temperature before baking.
10-12 servings.