Cornbread Dressing

Start by making a recipe of cornbread. Use a basic recipe off of a cornmeal package. Omit sugar if it calls for it.

Brown sausage and once it’s completely cooked, use a mini chopper or food processor to mince the sausage. Add onion, celery and garlic, and saute.

In a large turkey roaster, combine cornbread, croutons, grated boiled eggs, sauteed vegetables/sausage, mustard and seasonings. Season with salt and pepper to taste. Stir well.

Pour approximately 4 cups turkey broth over this, until well saturated. (Note: pour enough turkey broth over the dry ingredients to saturate them. You don’t want it soupy, but you want it completely covered with broth, so you may end up using anywhere from 3 to 4 cups of broth.)

Bake for 45 minutes to 1 hour at 375 degrees.

This is a very moist dressing. You don’t want it drying out! Stir occasionally while baking, and keep it covered.

I uncover it a few minutes before taking it out, to give it a nice brown top.