Create a new holiday tradition with this cornbread based dressing. Perfect with the Basic Boneless Ham.
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- Herbed Cornbread: In a medium bowl, stir together cornmeal, flour, baking powder, salt and sugar. In small bowl, beat eggs and stir in 4 Tbs vegetable oil, milk, 1/3 cup parsley and 1 Tbs 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.
- 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 prepared dried cornbread (from previous step) in a very large mixing bowl, add the apples, sausage and sauteed vegetables, the pecans, apricots, the 1/2 cup chicken broth, herbs (sage, thyme, rosemary) 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.