Southern Dressing made with Cornbread and Sausage

Instructions

1. Make the Southern Cornbread: Heat the oven to 425°F. Add 1 tablespoon vegetable oil to an 8-inch cast iron skillet and place the skillet in the oven to heat for about 5 minutes, until very hot (around 350°F).
2. In a medium bowl, whisk 1 large egg. Add 1 1/2 cups buttermilk (or 1 1/4 cups milk) and 1/4 cup vegetable oil to the egg and mix well. Stir in 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix and 1 to 2 tablespoons sugar (if using) just until moistened; the batter will be lumpy.
3. Carefully remove the hot cast iron skillet with 1 tablespoon vegetable oil from the oven and pour the cornbread batter into the skillet.
4. Bake the cornbread at 425°F for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely, then cover and hold for 1 to 2 days if possible before making the dressing.
5. When ready to make the Southern Dressing, preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
6. Cook 1 pound sausage in a large skillet over medium heat, breaking it up with a spoon, until fully cooked and crumbly. Drain any excess drippings and set the cooked sausage aside.
7. In the same or a clean large pan, melt 8 tablespoons butter (1 stick) over medium heat. Add 2 chopped medium onions and 4 chopped stalks celery and cook until the vegetables are soft and translucent.
8. To the onion and celery mixture, add 1 1/2 teaspoons fresh chopped sage, 1 teaspoon fresh chopped thyme, 1 teaspoon fresh chopped rosemary, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Stir and cook for 1 to 2 minutes to bloom the herbs and seasonings.
9. In a large mixing bowl, crumble the entire pan of cooled Southern Cornbread into coarse pieces. Add 1 cup unseasoned bread crumbs and toss to combine.
10. In a separate bowl, lightly beat 3 eggs. Add 2 cups chicken stock or broth to the eggs and whisk together until well blended.
11. Pour the egg and 2 cups chicken broth mixture over the crumbled cornbread and bread crumbs, stirring until the cornbread mixture is evenly moistened. Add additional chicken stock or broth, up to 2 1/2 cups total, if needed so the mixture is very moist but not soupy.
12. Stir the cooked onion–celery–herb mixture and the cooked 1 pound sausage into the moistened cornbread mixture until everything is evenly distributed.
13. Transfer the dressing mixture to the greased 9×13-inch baking dish, spreading it into an even layer.
14. Cut 2 tablespoons butter into small pieces and scatter the butter pieces evenly over the top of the dressing.
15. Bake the dressing at 350°F for about 30 minutes, or until the top is lightly browned and the center is set and heated through.