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War Eagle Mill Cornbread Dressing with Sausage


War Eagle Mill Cornbread with Sausage Dressing

Whether gracing your holiday table as a stellar side dish or claiming the spotlight as a comforting main course, our War Eagle Mill Cornbread with Sausage Dressing promises an unforgettable culinary experience that resonates with the cherished memories of shared meals.
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Prep Time: 45 minutes
Cook Time: 45 minutes
Servings: 8 people


  • 6 cups War Eagle Mill Cornbread made from War Eagle Mill Cornbread Mix
  • 1.5 lbs. Italian sausage
  • 2 cups celery chopped
  • 1 cup onion chopped
  • 1/2 cup fresh parsley chopped
  • 2 teaspoons poultry seasoning
  • 1 cup chicken broth
  • 1 egg lightly beaten


  • For the Cornbread
  • Prepare War Eagle Mill Cornbread Mix according to package directions, enough to make 6 cups of crumbled cornbread.
  • Remove the cornbread from the oven and let it cool for 10 minutes before serving.
  • For the Dressing
  • Preheat oven to 400F
  • Grease a 9×13 baking dish.
  • Coarsely crumble the cornbread and place on a baking sheet.
  • Bake cornbread crumbles for 8-10 minutes set aside.
  • Reduce oven temperature to 325F
  • Grease or spray a casserole baking dish.
  • In a large skillet over medium-high heat, cook sausage, celery, and chopped onion for 8-10 minutes, until the sausage is thoroughly cooked, making sure to break up the meat into small pieces.
  • Place toasted crumbled cornbread in a large bowl. Add finely chopped parsley and poultry seasoning. Toss to combine. Stir in chicken broth, beaten egg and sausage mixture until combined.
  • Spoon cornbread and sausage mixture into the casserole dish and cover with aluminum foil.
  • Bake for about 35 minutes.
  • Remove foil and bake for an additional 10 minutes, to brown the top.

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