Holiday Dressing

Recipe View 5 mins Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan. (5 minutes)

Recipe View 2 mins Make the cornbread: In a small bowl, combine the cornbread mix, milk, and egg. Stir until just combined. Pour the batter into the prepared baking pan. (2 minutes)

Recipe View 20 mins Bake in the preheated oven until golden brown, about 15 to 19 minutes. Remove from the oven and let cool completely. Lower the oven temperature to 325 degrees F (165 degrees C). (20 minutes)

Recipe View 10 mins While the cornbread is baking, prepare the dressing base: Melt the butter in a large, deep skillet or Dutch oven over medium heat. Add the onions, celery, and bell pepper and cook, stirring occasionally, until softened but not browned, about 8 to 10 minutes. Remove from the heat; do not drain. (10 minutes)

Recipe View 10 mins In a separate large skillet, cook the sausage over medium-high heat, breaking it up with a spoon, until evenly browned and cooked through. Drain off any excess grease. (10 minutes)

Recipe View 5 mins Once the cornbread is cooled, crumble it into a food processor. Add the torn bread pieces and pulse until the mixture resembles coarse crumbs. Transfer the mixture to a very large bowl. (5 minutes)

Recipe View 5 mins Add the sage, thyme, poultry seasoning, salt, and pepper to the cornbread mixture. Mix well to combine. Stir in the parsley, cooked vegetables, and cooked sausage with any pan drippings. (5 minutes)

Recipe View 3 mins Pour in the chicken stock and add the lightly beaten eggs. Stir gently until everything is evenly moistened. The mixture will be quite wet; this is correct. (3 minutes)

Recipe View 2 mins Grease a 9x13-inch baking pan with butter. Pour the cornbread dressing mixture into the prepared pan, spreading it evenly. (2 minutes)

Recipe View 1 hrs Bake in the preheated oven for 1 hour, or until the dressing is golden brown and set. Let stand for 10 minutes before serving. (60 minutes)