Ingredients
Equipment
Method
- Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 425°F (220°C). Spread cornbread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until lightly toasted, about 10 minutes. Remove from oven and allow to cool, about 15 minutes.
- While bread is cooling: In a large Dutch oven, melt butter over medium-high heat until foaming subsides, about 2 minutes, without allowing butter to brown. Add sausage and, using a stiff whisk or potato masher, break sausage into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add 1 cup of chicken stock, salt, and freshly ground black pepper.
- In a medium bowl, whisk remaining 2 cups chicken stock, eggs, and 3 tablespoons of parsley until homogenous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add cornbread cubes and fold gently until evenly mixed. Transfer dressing to a buttered 9- by 13-inch rectangular baking dish or 10- by 14-inch oval dish.
- When ready to bake, adjust oven rack to center position and preheat oven to 375°F (190°C). Uncover dressing and bake until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish and dressing is crisped on top, about 45 minutes. Remove from oven, let cool for 15 minutes, sprinkle with remaining 1 tablespoon of parsley, and serve.
Notes
This dressing can be prepared up to 2 days in advance, refrigerated, or frozen for up to 6 months. Reheat baked dressing in a 350°F (175°C) oven until warmed through.