Lunch: Cornbread Dressing With Sausage

Cornbread dressing with sausage is a sweet and savory stuffing to grace your Thanksgiving table.

Ingredients

2 cups self-rising cornmeal
1 cup self-rising flour
1 1/2 cups buttermilk
1/4 cup vegetable oil
1 lb bulk breakfast sausage
3 sticks butter, (1 stick softened, for the cornbread)
3 chicken bouillon cubes
4 stalks celery, chopped (up to 5 stalks)
1 large onion, chopped
8 green onions, white and green parts chopped
3 tablespoons parsely, chopped
2 cloves garlic, finely chopped
3 cups chicken stock, (up to 4 cups)
salt, to taste
pepper, to taste
8 eggs

Instructions

For cornbread: Preheat oven to 350 °. Combine cornmeal and flour in a bowl and 1 stick of softened butter, vegetable oil, buttermilk and 4 eggs in another bowl. Add the wet ingredients to the dry ingredients and mix well.
Pour batter into a greased 13x9x2 baking dish and bake for approximately 25 minutes or until golden brown. Remove from oven and let cool. In a large bowl, crumble corn bread, then set aside.
In a large pan over medium heat, add sausage. Brown for 5 minutes, then remove from pan, leaving some of the drippings. Add the butter and let melt. Add the chicken bouillon, celery and onion and cook until translucent, about 5-10 minutes. Add the green onions, garlic and parsley. Stir and cook for 2-3 minutes more.
Pour vegetable and sausage mixture over crumbled cornbread. Add chicken stock, stir to combine, then add salt and pepper to taste. In a separate bowl, lightly beat 4 eggs along with a little bit of the cornbread mixture.
Add eggs to cornbread/sausage mixture, then pour everything into a 13x9x2 greased baking dish. Bake at 350 ° until dressing is cooked through, about 45-60 minutes.

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