Ingredients

Instructions

Prepare a double batch of Gladiola Yellow Cornbread Mix according to the package instructions. Let cool, then cut in to ½-inch cubes. (This should yield about 8 cups.)

Heat oven to 325°F. Spread cornbread cubes on baking sheet and place in oven. Toast, tossing occasionally, until dried and lightly browned at the edges, about 15 minutes. Set aside to cool.

Raise the oven temperature to 375°F. Meanwhile, melt the butter in a large cast iron skillet over medium heat. Add the onion, celery, and ½ teaspoon of salt. Cook, stirring occasionally, until the vegetables are soft and golden, about 8 minutes.

Add the sausage to the pan and break into large chunks with the side of a wooden spoon. Cook, stirring often, until the sausage is browned and has broken down into crumbles, about 10 minutes more.

Transfer onion-sausage mixture to a large bowl. Wipe out cast iron skillet and set aside. Add the reserved cornbread mixture to the bowl along with the sage, thyme, pecans, pepper, and remaining ½ teaspoon salt.

In a large measuring cup or small bowl, whisk together the eggs and chicken broth. Pour oven the cornbread mixture and gently toss to coat, taking care not to crumble the cornbread.

Spoon the dressing back into the cast iron skillet and bake until browned and crisp on top, about 45 minutes.

Recipe Tips: You can use any other Martha White 6 oz cornbread mix in the place of the Gladiola.

You can also double or triple the recipe to make a bigger batch.

You can substitute dried herbs for fresh herbs if need be – though fresh is nice!

Dressing vs Stuffing! This is a dressing (baked outside the bird) but could be used as a stuffing just as well if that’s what your family prefers.