Home For Thanksgiving Fried Cornbread Dressing
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- 1 to 2 lb
- mild ground sausage
- diced onions
- 2 c
- sliced celery
- 1 lb
- sliced fresh mushrooms
- 4 to 6 can(s)
- swanson's chicken broth
- 2 to 3 tsp
- salt and pepper to taste
- 5 pkg
- cornbread mix (each packet enough for 6 servings of cornbread)
- 1 to 2 c
- butter or margarine (2 cups is better!)
Place stick of butter in bottom of roasting pan and place in oven to melt it (This will allow the cornbread to"fry" while it's baking).
Mix up corn bread mix according to package instructions (Usually, this will be the addition of 2/3 cups sweet milk and 1 egg per package of mix.) (Cornbread can be baked ahead, which I usually do the night before).
When done, use a knife and score through the cornbread to make very small cubes.
Add onions, celery and mushrooms and the other half stick of butter if you need more oil.
Saute til sausage is done and onion is translucent.
Add about 3 cups of cornbread and the sage and let brown a bit.
Add rest of cornbread and stir well.
Turn dressing from dutch oven into the roaster pan.
Drizzle with chicken broth til nice and moist (This is a personal taste thing.
Bake at 350 for about an hour or until golden brown.
(I don't salt during cooking. Just place salt and pepper shakers on the table for those who want more than what's already there).