We like crispy dressing with lots of gravy. My mom makes the best. I have made it many times, but it never tastes as good as hers. We had Thanksgiving last night since the kids are going to their in-laws. So I was able to take a few pictures.
Don’t mistake this for low fat. It isn’t. But it sure is good once a year! Bake it in a 9X13. It will feed 10 to 12 with no leftovers.
Crispy Sausage Cornbread Dressing
1 loaf white bread, tear into pieces and place in a bowl one day before you are going to make the dressing to let the bread dry out. If you forgot to do it, lay the slices of bread on the rack in a 350 degree oven for about 5 minutes. Turn once.
1/2 medium onion chopped
2 stalks celery chopped
Place on top of the bread in the bowl. You do not saute the onions.
1 package Pepperidge Farm Corn Bread Stuffing (not cubes)
Pour entire bag into bowl with bread.
1/2 roll Jimmy Dean pork sausage, browned. Do not drain.
Put sausage in the bowl. Add 2 eggs.
1 tsp salt
1/2 tsp pepper
2 tsp garlic powder (not garlic salt)
Gently toss with a fork until the egg is incorporated.
1 stick melted butter
Pour butter over dressing and continue to toss gently.
2 1/2 to 3 1/2 cups chicken stock
Pour 2 cups of stock on dressing and continue to toss, then add 1/2 cups more at a time if needed to moisten all the bread. It should not be soggy.
Stir in one cup chopped pecans. (optional)
1/2 stick butter
Generously butter a 9X13 pan. Pour the dressing into the pan. Using the rest of the 1/2 stick, dot the top of the dressing with small amounts of butter.
Bake at 375 degrees for about 40 minutes or until crispy on top and sides. Serve with lots of gravy.