A great casserole for holiday meals.
What you'll need
- 10 cups corn bread cubes (18 corn muffins should do)
- 1 pound bulk pork sausage, sliced into 1/2-inch thick disks
- 2 cups chopped onion
- 2 ribs celery, finely chopped
- 1 red bell pepper, chopped
- 1 cup frozen corn kernels
- 3 to 3 1/2 cups chicken stock
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons ground sage
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup chopped fresh parsley
- 2 large eggs, lightly beaten
How to make it
Spread the corn bread cubes on a baking sheet to partially dry at room temperature for 4 hours or up to overnight. Then transfer them to a large mixing bowl.
Brown the sausage in a large, heated skillet or saute pan, breaking it up with a wooden spoon, until it is fully cooked. With a slotted spoon, transfer the cooked sausage to a platter lined with paper towels. Drain all but about 1 1/2 tablespoons of fat from the skillet. Heat the oven to 350 degrees.
Add the onion, celery, and bell pepper to the pan and saute over moderate heat for 7 minutes, stirring often. Stir in the corn, 2 cups of the chicken stock, and the herbs, salt, and pepper. Continue stirring until it comes to a simmer, then ladle it over the corn bread and toss well. Add the reserved sausage and parsley and toss again.
Whisk together the eggs and 1 more cup of chicken stock. Drizzle the liquid over the dressing and toss well (the dressing should be quite moist; if not, add more chicken broth). Bake the dressing in a large, tightly covered casserole dish for about 30 minutes, until steaming hot throughout. Makes 8 to 10 servings.
