Ingredients
- 2 sticks butter
- 5 stalks celery, diced
- 1 large white onion, diced
- 1/4 cup fresh chopped sage
- 2 tbsp thyme
- 2 tbsp rosemary
- 1 tsp dried parsley
- 1 tsp salt
- 1/2 tsp pepper
- 16 oz raw mild italian sausage (we love the kind in the big tube)
- 9 heaping cups cornbread, cubed (I used two Jiffy box mixes)
- 5 heaping cups white sandwich bread, cubed (lightly toasted or about 2 days old)
- 1 egg
- 1 cup chicken broth
- 1 cup whole milk
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 400F and grease a 9×13 casserole dish.
- If you are making cornbread, make sure to read directions on box and make ahead of time.
- In a large dutch oven, heat butter. Add in celery and onions once hot, then add in sage, thyme, rosemary, parsley, salt, and pepper. Stir and let cook about 5 minutes until celery and onions have started to soften.
- Add in the sausage and cook until no longer pink, breaking apart into small pieces.
- Turn off heat once sausage is cooked through.
- In a very large bowl, add cubed cornbread and white bread. Pour sausage mixture over top.
- Crack an egg directly onto mixture, then pour in broth, milk, salt and pepper. Gently mix together, tossing until coated but not over mixing. Cornbread is very delicate and we don’t want it to fully crumble apart.
- Bake, covered with foil, for 30 minutes. Then uncover and bake another 30 minutes until golden brown.
- Let cool 10 minutes before serving.
Category: holiday, dinner, side dishMethod: ovenCuisine: American
