Instructions

1. *Prepare Cornbread:
2. Preheat oven to 375°. Grease an 8” baking dish with cooking spray or butter, set aside.
3. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
4. In a large bowl, whisk together butter, buttermilk, and egg until well incorporated.
5. Slowly add whisked dry ingredients to wet mixture, using a wooden spoon and stir until batter is well mixed, it will be very thick.
6. Pour batter into prepared baking dish, smooth out top, and bake until lightly golden and a toothpick inserted into the center comes out clean, about 25-30 minutes.
7. Remove from oven and allow to cool completely before cutting into 1' to 1 1/2" cubes.
8. *Cornbread can be made and allowed to sit overnight before using.
9. Prepare Dressing:
10. Grease a 9” square baking dish with butter, set aside.
11. In a skillet over medium heat, heat oil. Cook sausage, breaking up with a wooden spoon, until golden and cooked through, about 8 minutes.
12. Remove meat from skillet and place in large mixing bowl. Remove all but 2 tablespoons of rendered fat.
13. In same skillet add butter, onion, and celery and cook until slightly softened, about 5 minutes. Add thyme and sage, then season with salt and pepper.
14. Slowly add broth to deglaze, scraping up brown bits from the bottom of the pan. Remove from heat and allow to cool slightly, add to large mixing bowl with sausage.
15. In small bowl whisk eggs until beaten.
16. Add prepared cornbread cubes to meat and vegetable mixture, stir gently.
17. Add eggs and stir until completely incorporated.(You may have to add a bit more broth is it's too dry.
18. Check seasoning and add more seasoning if needed to taste
19. Add mixture to prepared baking dish* and bake until golden and crispy on top and set in the center, 30 minutes.
20. *Garnish with parsley before serving.

• Servings : 6-8
• Course : Entree
• Recipe Type : DinnerThanksgiving