Ingredients
- 12 ounces breakfast sausage
- 1 cup dried apples
- 1 1/2 cups onion (Chopped)
- 1 cup celery (Chopped)
- 8 cups herbed cornbread (Crumbled)
- 1 cup pecans (Chopped)
- 1/2 cup dried apricots (Chopped)
- 1/2 cup chicken broth
- 1 tablespoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (Crumbled)
- salt
- black pepper
- 2/3 cup chicken broth
- 1 cup cornmeal
- 1 cup flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons sugar
- 2 eggs
- 4 tablespoons vegetable oil
- 1 cup milk
- 1/3 cup parsley (Finely Chopped)
- 1 tablespoon dried sage (Crumbled)
Directions
- Cover dried apples with warm water and let soak for 30 minutes. Drain well and chop. In a large skillet, crumble sausage and saute with onion and celery until sausage is cooked through and vegetables are soft, about 8-10 minutes. Place dried cornbread in a very large mixing bowl, add the apples, sausage and sauteed vegetables, the pecans, apricots, the 1/2 cup chicken broth, herbs and salt and pepper to taste. Mix well and place dressing in a large shallow casserole and bake for 15 minutes in a 375 degrees F. oven; spoon additional 2/3 cup chicken broth over top and bake for 10 minutes more.
- If making dressing ahead, proceed with recipe through mixing of all ingredients, place in casserole, cover and refrigerate overnight. Increase initial baking time to 30 minutes.
- In a medium bowl, stir together cornmeal, flour, baking powder, salt and sugar. In small bowl, beat eggs and stir in 4 vegetable oil, milk, parsley and sage. Stir wet ingredients into dry; stir just to mix and turn batter into greased 8x8-inch baking pan. Bake in a 400 degree F. oven for 20-25 minutes, until lightly browned. Let cool, crumble coarsely and let stand overnight, covered loosely, to dry. Makes 8 cups.
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