This meaty and delicious dressing can be prepared through step 3 and refrigerated for up to 2 days.
- 1 1/2 pounds cornbread, cut into 1-inch cubes
- One 12-ounce package bulk pork sausage, thickly sliced
- 12 ounces Andouille sausage or Kielbasa, quartered lengthwise and cut into ½-inch pieces
- 1 large Vidalia or other sweet onion, diced
- 1 celery rib, diced
- 2 tablespoons finely chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 2 cups turkey stock, preferably home made or canned low sodium broth
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons unsalted butter, plus more for the dish
1. Preheat the oven to 350° and position a rack in the center. Spread the cornbread on a large baking sheet and toast until lightly golden and dry, about 15 minutes.
2. Meanwhile, in a large deep skillet, cook the bulk sausage over moderately high heat, breaking it into lumps with a wooden spoon, for 2 minutes. Add the Andouille or Kielbasa sausage and cook, stirring occasionally, until the meat is lightly browned, 5 to 6 minutes. Stir in the onion, celery, and herbs and cook over moderate heat, stirring occasionally, until tender, 5 to 6 minutes longer. Scrape the mixture into a large bowl and add the cornbread.
3. In a small bowl, whisk the stock with the eggs, salt and pepper and gently fold it into the dressing mixture. Transfer to a buttered 2 ½ quart baking dish. Thinly slice the remaining butter and scatter on top.
4. Bake, uncovered for 35 to 40 minutes, until the center is firm and the top is golden. Let cool slightly before serving.
MAKE AHEAD: Return to room temperature before baking.
Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring 2016. Follow her on Instagram and Twitter.