6 packages of cornbread mix (don’t use jiffy if you do not want sweet dressing)Make the cornbread according to package directions. Let cool, cut into chunks and set aside.2 slices of white or wheat bread toasted crispy not burnt2 small tubes of Owens, Jimmy Dean sausage or Turkey sausage
1 medium onion (yellow or white)
1 bunch of green onions
1 medium red bell pepper
1 medium green bell pepper
1 medium yellow bell pepper
1 stalk of celery (4 sticks from stalk
Approximately 6 – 8 cups of broth from the chicken or turkey
(If you don’t have enough use can broth)
3 teaspoons of CW Seasoning
2 to 3 teaspoons sage
2 eggs
Crumble bread into small pieces in large pan. Crumble toast into cornbread mixture. Add CW Seasonings and sage. Sauté onions, green pepper, red pepper, yellow pepper and celery in large skillet with olive oil or butter to cover the bottom of the skillet. Sauté approximately 10 minutes over medium heat. Remove 1/2 cup of sautéed vegetables and save for gravy. Pour remainder in to pan with bread and seasonings. Brown sausage in skillet and add to bread and seasonings and vegetables. Stir ingredients together. Add eggs and stir lightly. Do not over stir. Add in the broth. Make sure that it is not to juicy. If you can see juice on top of the dressing it is too juicy. If this occurs remove as much of the excess juice as possible. Pour dressing into greased loaf pan and bake for 30-45 minutes @ 375 degrees. When dressing is done, you should be able to stick a toothpick into and when you pull it out it will be dry. (No crumbs on the toothpick). Dressing should fall apart on the plate, as crumbly and not stiff and sticky.
