Ingredients:

  • 2 large (23 cm / 9-inch) pans of day-old cornbread, crumbled (about 6 cups total)
  • 1 cup (240 mL) day-old white bread cubes, toasted
  • 1 pound (450 g) mild or spicy bulk pork sausage
  • 1 cup (225 g) unsalted butter, divided (170g for sautéing, 55g for topping)
  • 2 cups (300 g) yellow onion, finely diced
  • 1 ½ cups (225 g) celery, finely diced
  • 1 tbsp (15 mL) Worcestershire sauce
  • 2 tsp (10 g) salt
  • 1 tsp (5 g) freshly cracked black pepper
  • 3 tbsp (15 g) fresh sage, finely minced (or 1 tbsp dried rubbed sage)
  • 1 tbsp (5 g) fresh thyme leaves, removed from stem
  • 4 large eggs, lightly beaten
  • 4–5 cups (950 mL – 1.2 L) low-sodium chicken stock, hot, divided

Instructions:

  1. Crumble the Bread: Place the day-old cornbread and toasted bread cubes in the large mixing bowl. Set aside.
  2. Cook the Sausage: In the large skillet, brown the bulk sausage over medium-high heat, breaking it up as it cooks. Drain off all but 2 tablespoons of fat. Transfer sausage to the bowl with the cornbread.
  3. Sauté the Aromatics: Reduce the skillet heat to medium. Add 6 oz (170g) of the unsalted butter to the skillet. Add the diced onion and celery. Cook gently for 8–10 minutes, or until the vegetables are translucent and very soft.
  4. Seasoning: Stir in the fresh sage, thyme, salt, pepper, and Worcestershire sauce. Cook for 1 minute until the herbs are fragrant.
  5. Combine Solids: Pour the aromatic mixture over the cornbread and sausage in the large bowl. Toss lightly to distribute the ingredients evenly.
  6. Add Binder: Pour the lightly beaten eggs over the mixture.
  7. Moisture Control: Slowly pour 4 cups (950 mL) of the hot chicken stock over the mixture, gently tossing the ingredients. The mixture should be very moist, like wet sand. If dry, add the remaining 1 cup of stock, ¼ cup at a time, ensuring it is uniformly moistened.
  8. Rest: Let the dressing sit for 10 minutes to allow the cornbread to fully absorb the liquid.
  9. Preheat and Prepare: Preheat oven to 375°F (190°C). Grease the 9x13-inch baking dish.
  10. Fill and Top: Transfer the dressing mixture into the prepared dish, smoothing the top slightly but without compacting it.
  11. Final Butter: Cut the remaining 2 oz (55g) of unsalted butter into small pieces and dot them across the top of the dressing.
  12. Bake: Bake uncovered for 45–50 minutes, or until the top is deeply golden brown and crispy.
  13. Serve: Let the dressing rest for 10 minutes before serving hot.