Leslie's Cornbread Dressing

I love Thanksgiving.  It's the beginning of the holiday season, but without all the stress.  Just a time to reflect on the past year and think about all the reasons you have to be thankful.  About 15 years ago, I went on a quest to find the best dressing for our Thanksgiving meal.  I always enjoyed my mother's recipe, but wanted something that was our own tradition.  I came across a recipe in a Louisiana cookbook.  Now you  know those folks know how to eat!  Well, over the years I've made so many changes that I now claim this recipe as my own.

  • 1 black iron skillet of cornbread – any recipe
  • ½ bell pepper, chopped
  • 3 celery ribs – chopped
  • 1 bunch green onions, chopped
  • 1 medium onion, chopped
  • 1 pound breakfast sausage (I use Jimmy Dean hot)
  • 1 can chicken broth
  • 4 chicken bouillon cubes dissolved in 4 cups of boiling water
  • 1 c. butter
  • 4 eggs
  • 2 t. Tony Cachere's Creole Seasoning (or to taste)
  • 1 pkg. Pepperidge Farm dressing mix (Garden Herb)

Make cornbread ahead of time by your favorite recipe in your iron skillet. Sauté bell pepper, celery, and onions with the sausage. Melt 4 chicken bouillon cubes in the boiling water. Add chicken broth and butter. Mix all together. Mix all the ingredients together then pour everything into a large baking dish. Bake in a 350 degree oven for about 45 minutes. This will serve 12-16 amply.

This is so scrumptious, your family will be begging you to make this year after year.  Enjoy!