At our house, we add sausage and a little steak sauce to this cornbread dressing for a meal that warms our cold winter nights. —Mandy Nall, Montgomery, Alabama
Ingredients:
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 cornbread
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
Directions:
Preheat oven to 350°. In a 6-qt. stockpot, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles. Remove with a slotted spoon, reserving drippings in pot.
Add onions and celery to drippings; cook and stir 6-8 minutes or until tender. Remove from heat; stir in sausage. Add cubed bread and cornbread; toss to combine.
In a small bowl, whisk eggs, steak sauce, seasonings and baking powder until blended; stir into bread mixture. Stir in enough broth to reach desired moistness.
Transfer to a greased 13x9-in. or 3-qt. baking dish. Bake 40-50 minutes or until lightly browned.
