- 2 boxes of Jiffy cornbread, prepared, cooled, and crumbled
- ½ loaf of French bread, stale, cut into cubes
- ½ C. (1 stick) butter
- 1 C. onions, chopped
- 1 C. celery, chopped
- 4 garlic cloves, minced
- 1 bunch of green onions, finely chopped
- 1 lb. pork breakfast sausage
- 1 T. of Tony Chachere’s Creole Seasoning
- 1 t. sage
- 2 (15 oz.) cans chicken broth (you won't use it all)
- In a Dutch oven, sauté onions, and celery over medium heat in the butter until soft, about 10 minutes.
- Add garlic and cook for 1 minute.
- Add sausage and chop it up while it cooks for 10 minutes.
- Add the green onions, Creole seasoning, and sage and cook for 3 minutes.
- Add some cornbread, chicken broth, and then some french bread, alternating and scrapping the bottom of the Dutch oven often. (you might not need all the cornbread, I usually only use about 3/4 of the pan of cornbread and about 1 ½ cans of the chicken broth. Keep adding until it feels like the proper consistency.)
- Cook for 10 minutes and continue scrapping.
- Remove the dressing from the heat and allow to cool slightly.
- Place the dressing in a casserole dish or baking pan.
- When you are ready to serve, bake at 350 degrees for 20 minutes or until golden brown.
Tips and Tricks:
- Make the cornbread the day before you make the dressing.
- You need a really sturdy spoon to stir this dressing. It gets thick as it cooks, but it’s important to keep it moving.
- I have served this at a pot-luck dinner and skipped the baking step. I put it in a crockpot and kept it warm for hours. It still tastes great.