This is my adaptation (I have included the link for the original)of a Southern Living recipe I found in 1999, when I discovered my hubby really didn’t like the “family” dressing because he didn’t like the sage…hmm, only took him 10 years to tell me. So now I make both.
Servings: 12Prep Time: 1 hr Cook Time: 30 min
1 (16 oz) package ground pork breakfast sausage (we prefer the hot sausage)
1 large onion, chopped
2 large celery ribs, chopped
1 recipe cornbread
1 1/2 cups coarsely chopped pecans
1/4 cup chopped fresh parsley
1 3/4 cup chicken broth
1/4 cup milk
1/2 t salt
1/4 t black
1/8 t cayenne pepper
1/4 t fresh ground nutmeg
1/4 t dried thyme
Cook sausage in skillet until no longer pink, stirring to crumble as it cooks. Remove sausage from skillet to paper towels, reserving 1 Tbsp drippings.
Saute’ onion and celery in drippings over medium high heat until tender. Remove from skillet and combine in large bowl with cooked sausage, cornbread, and remaining ingredients, stirring gently until moistened. Spoon into a lightly greased 9 X 13 baking dish.
Bake, covered, at 350 for 30 minutes or until thoroughly heated.
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