Ingredients Jump to Instructions ↓

  1. 10 cups corn bread cubes (18 corn muffins should do)

  2. 1 pound bulk pork sausage, sliced into 1/2-inch thick disks

  3. 2 cups chopped onion

  4. 2 ribs celery, finely chopped

  5. 1 red bell pepper, chopped

  6. 1 cup frozen corn kernels

  7. 3 to 3 1/2 cups chicken stock

  8. 1 1/2 teaspoons dried thyme

  9. 1 1/2 teaspoons ground sage

  10. 1/2 teaspoon dried rosemary

  11. 1/4 teaspoon salt

  12. 1/4 teaspoon ground black pepper

  13. 1/2 cup chopped fresh parsley

  14. 2 large eggs, lightly beaten

Instructions Jump to Ingredients ↑

  1. Spread the corn bread cubes on a baking sheet to partially dry at room temperature for 4 hours or up to overnight. Then transfer them to a large mixing bowl. Brown the sausage in a large, heated skillet or saute pan, breaking it up with a wooden spoon, until it is fully cooked. With a slotted spoon, transfer the cooked sausage to a platter lined with paper towels. Drain all but about 1 1/2 tablespoons of fat from the skillet. Heat the oven to 350 degrees. Add the onion, celery, and bell pepper to the pan and saute over moderate heat for 7 minutes, stirring often. Stir in the corn, 2 cups of the chicken stock, and the herbs, salt, and pepper. Continue stirring until it comes to a simmer, then ladle it over the corn bread and toss well. Add the reserved sausage and parsley and toss again. Whisk together the eggs and 1 more cup of chicken stock. Drizzle the liquid over the dressing and toss well (the dressing should be quite moist; if not, add more chicken broth). Bake the dressing in a large, tightly covered casserole dish for about 30 minutes, until steaming hot throughout. Makes 8 to 10 servings.


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