- 1 or 2 rolls sage pork sausage
- 2 chopped onions
- 4 stalks celery including leaves, chopped or sliced
- 2-4 Tbls. rubbed sage
- Lg. pan or skillet of baked cornbread*
- Chicken stock*
- Black pepper, to taste
- Black olives, sliced
- Water chestnuts, drained and sliced
- 4 boiled eggs, sliced or small chunks
- 2 small cans drained button or sliced mushrooms, or equivalent of fresh raw mushrooms sliced thin
Bake a large pan of cornbread ahead of time. Remove from pan or skillet and cool. Store in sealed plastic bags until ready to use. Brown the sausage. When almost done, add chopped onion and celery. Continue cooking until sausage is cooked through. Drain and blot well. In a large bowl, crumble cornbread. Add sage, black pepper and any optional ingredients (black olives, mushrooms, water chestnuts) except boiled eggs. Add chicken stock and mix with hands until moist. Add egg pieces and mix again. Turn out into a buttered, 9 x 13-inch cake pan.
Before baking, add ½ cup chicken broth to the top if you want your dressing moist. Bake 30-45 minutes in a moderate oven. Watch it carefully so it doesn’t over bake and dry out. Glass pans bake faster.
*Comment: Sweet cornbread doesn’t go well with this recipe.
**Comment: I boil giblets in plenty of water and use the broth, reserving some for the gravy. Alternatively, boil legs, breast or any chicken parts with skin to make a good broth. I supplement with Swanson’s chicken cooking stock.
Comment: I use any or all of the optional ingredients if I have them on hand.
Comment: This is *basically* the dressing my mom always made. You’re going to love it!
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