Sweet cornbread and savory sausage provide great flavor to accompany turkey.
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4 cups cubed 1/2 inch French or Italian bread
4 cups cubed 1/2 inch prepared cornbread
1/2 pound bulk pork sausage
1 small (1/2 cup) onion, chopped
1 rib (1/2 cup) celery, chopped
1 1/2 teaspoons dried rubbed sage
1 1/2 teaspoons dried thyme leaves
1/2 cup Land O Lakes® Butter, melted
1 (14-ounce) can chicken broth
1 large Land O Lakes® Egg, lightly beaten
Heat oven to 375°F. Butter 2 1/2-quart casserole or baking dish; set aside.
Place French bread cubes onto ungreased 15x10x1-inch baking pan. Bake 10-11 minutes, stirring once, or until lightly toasted. Add cornbread cubes to pan; continue baking 10-11 minutes, stirring once, or until all cubes are toasted and dry. Cool completely.
Cook sausage in 10-inch nonstick skillet over medium-high heat 3-5 minutes or until sausage is no longer pink; drain. Add onion and celery; continue cooking 2-3 minutes until vegetables are tender. Place toasted bread cubes and cornbread cubes into bowl. Add sausage mixture, sage and thyme to bread cube mixture; toss to mix well. Add butter, broth and egg; stir until well mixed.
Spoon dressing into prepared casserole dish. Bake 35-45 minutes or until heated through and top is crispy.
Use your favorite mild or spicy sausage for this recipe.
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Sage or Thyme ???
Hi Ann, Thanks for the heads up - our mistake! There should be 1 1/2 teaspoon of dried rubbed sage in addition to the thyme.
Very, very tasty and relatively easy to make.
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