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Southern Cornbread Dressing

Convert the recipe
Works in most Browsers

Recipe by: Chef John V.
Serving size: 9x11 inch pan
Preparation time:about 1 and 1/2 hours total time
Amount/Measure/Ingredient:

1 recipe of cornbread---see and make the recipe below
4 cups white bread, toasted, and torn by hand into 1 inch pieces, Arnold bread is the best for this
2 cups onion, chopped, 1/4 inch
1 cup celery, chopped, 1/4 inch
2 tbsp. bacon fat from fried smoked bacon
2 cups jimmy dean sausage patties cooked and crumbled, about 1 pack
4 large eggs, beaten
2 cups turkey broth if you make it before roasting a turkey or canned chicken broth
2 cups whole milk
1/2 stick butter, melted

2 tbsp. crumbled sage leaves---don't skimp on this
1/4 cup parsley chopped
1/2 tsp. ground nutmeg
salt---to your taste
ground black pepper pepper---this is what makes it really good

Cornbread

FYI---Try the recipe on the box of Quaker Cornmeal for 1 pan of dressing in place of the recipe below if you like!
1 1/2 c White self-rising cornmeal
3/4 c Flour
1 Egg, slightly beaten
1 c Buttermilk

Preparation:

Crumble cornbread and toasted bread in a large bowl. Saute onion,
and celery in the bacon fat until translucent and lightly browned over low
to medium-low heat. Add this all to a mixing bowl with the cooked crumbled sausage.

Beat the eggs with the broth and milk, and then add the melted butter, sage, nutmeg
and chopped parsley. Pour this over the bread/sausage ingredients. Salt and pepper the
ingredients to your taste and blend well. Put it all into a buttered 9 x 11 inch
baking dish (a Pyrex glass dish works well) and bake at 375 degrees for 30-40 minutes.

Cornbread:

Follow the Quaker recipe---
or then--

Mix cornmeal, flour, eggs, and buttermilk in a bowl. Pour into a well greased pan. Bake at 425 degrees for 20 to 25 minutes or until done.

---or then buy it at Safeway-Publics-Stop and Shop or your local store