From inthekitchenwithkath.com
(Adapted from a Bon Appétit recipe and a Joy of Cooking recipe)
Serves 8 – 10
1 recipe of Southern Corn Bread (or 8 – 9 cups of your favorite cornbread
1 pound bulk chicken sausage (I used Isernio’s Italian Chicken Sausage Roll)
½ cup unsalted butter, plus more for greasing the pan
1½ cups diced celery
2 cups chopped onions
2 cloves garlic, minced
¼ cup cider vinegar
1/3 cup minced Italian parsley
1 tablespoon minced fresh sage (or 1 teaspoon dried sage)
2 teaspoons poultry seasoning
¾ teaspoon salt
½ teaspoon freshly ground black pepper
3 cups chicken (or turkey) broth
1. To toast the cornbread, preheat the oven to 400˚.
2. Cut the cornbread into cubes. Spread the cubes out on a large rimmed baking sheet and toast in the preheated oven for 10 – 13 minutes, stirring occasionally. Put the toasted cornbread in a large bowl.
3. Turn the oven down to 350˚.
4. Heat a large skillet over medium heat. Break up the sausage into the hot skillet and cook, stirring occasionally, until done. Remove the sausage from the pan and set aside in a medium bowl.
5. Add the ½ cup of butter to the skillet. When it has melted, add the onions, celery, and garlic. Cook for about 5 minutes, until the vegetables have softened a bit.
6. Add the cider vinegar to the pan. Cook for a minute or so, stirring up any bits of sausage or vegetables on the bottom of the pan.
7. Remove the pan from the heat and stir in the parsley, sage, poultry seasoning, salt and pepper.
8. Add the mixture in the pan to the bowl with the cornbread. Stir to combine.
9. Add the cooked sausage and the chicken broth and stir to combine.
10. Butter a 9 x 13-inch casserole dish. Spoon the dressing into the dish.
11. Cover the dish with foil and bake at 350˚ for 40 minutes. Remove the foil and bake for an additional 40 minutes.