Recipe
Ingredients
1 Loaf of Cornbread
1 Loaf of Italian Bread
1 Loaf of French Bread
1 whole Large Onion, Diced
5 stalks Celery, Diced
1/2 bunch Parsley, Chopped
1/2 cup (1 Stick) Butter
1/2 teaspoon Dried Basil
1/2 teaspoon Ground Thyme
1 Tablespoon Fresh Rosemary, Finely Minced
1 lb of ground Sausage
6 cups Low-sodium Chicken Broth, More If Needed For Moisture
Directions
1) Cut all the bread into 1-inch cubes and lay them out on baking pan. Cover with a dish towel and let them dry out for 24-48 hours until they're dry and crisp.
2) Melt the butter in a large skillet. Add the onions and celery and cook for 3-4 minutes. Add the broth, parsley, rosemary, basil, thyme, salt, and pepper and stir.
3) Put all the bread cubes in a large bowl and slowly ladle in the broth mixture, tossing as you go until the dressing has the moisture level you want. Taste and add more seasonings as needed.
4) Pour the dressing into a large casserole pan. Bake the casserole for 20 to 30 minutes at 375 degrees until golden and crisp on top.