At our house, we add sausage and a little steak sauce to our corn bread dressing. It warms us up on even the coldest days.
—MANDY NALL MONTGOMERY, AL
PREP: 30 MIN. • BAKE: 40 MIN. • MAKES: 12 SERVINGS
1 package (19 1/2 ounces) Italian turkey sausage links, casings removed
4 medium onions, chopped (about 3 cups)
1/2 cup chopped celery
6 cups cubed day-old white or French bread
6 cups coarsely crumbled corn bread
2 large eggs
2 tablespoons steak sauce
2 teaspoons onion salt
2 teaspoons poultry seasoning
2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1 teaspoon baking powder
2 1/2 to 3 cups reduced-sodium chicken broth
1. Preheat oven to 350°. In a 6-qt. stockpot, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove it with a slotted spoon, reserving the drippings in pot.
2. Add the onions and celery to the drippings; cook and stir 6-8 minutes or until tender. Remove from heat; stir in the sausage. Add cubed bread and corn bread; toss to combine.
3. In a small bowl, whisk eggs, steak sauce, seasonings and baking powder until blended; stir into the bread mixture. Stir in enough broth to reach desired moistness.
4. Transfer to a greased 13x9-in. or 3-qt. baking dish. Bake 40-50 minutes or until lightly browned.