- 1 8 x 8 pan of homemade cornbread, cut into 1 “ pieces
- Half loaf of sourdough bread, cut into 1”pieces
- 1 medium onions, diced (1 cup)
- 1/2 large bunch celery, diced (1 1/2 cups)
- ¼ cut up finely chopped fresh sage
- ¼ finely chopped rosemary
- ¼ finely chopped thyme
- ½ c butter
- 2 eggs
- 32 oz chicken broth (give or take)
- Salt pepper and other spices to taste
- 1/2lb – 1 lb mild country sausage, cooked
Melt 1/2 cup butter in a large skillet over medium heat; add onions and celery, and sauté until tender. Stir in herbs and spices and sauté 1 more minute. Add the vegetables, sausage, and 2 eggs to the sourdough and cornbread pieces (There are no better tools than your hands to properly mix the dressing at this stage!) Add the broth slowly until the dressing reaches the right consistency. Pour evenly into a lightly greased 13- x 9-inch baking dish (or whatever). Cover and chill 8 hours.
Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown. Check earlier and often.