Ingredients
- Cornbread
- French bread
- Italian bread
- A large diced onion or 2 medium onions
- Chopped parsley
- Stalks of diced celery
- Chicken broth
- Butter
- Ground thyme
- Dried basil
- Pepper and salt
- Fresh finely minced rosemary
Instructions
- Cut the bread into small cubes and spread them out on baking sheets. Spread the cubed bread on a rimmed baking sheet that is not greased and use a dish towel to cover it, and then let it dry for about 24 to 48 hours, or until it dries and becomes crisp.
- Cook the grounded pork sausage in a skillet and then drain the oil. The sausage can be left out, but it adds a lot of flavor to this dressing!
- Combine the cooked pork and toasted bread cubes in a mixing basin and set aside.
- Melt the butter in the same pan over medium heat (you don’t have to wash it for now). In a big pan, melt the butter. Cook for 3-4 minutes, or until celery and onions are soft. Stir in the broth along with the rosemary, parsley, basil, pepper, salt, and thyme.
- Place all of the bread cubes in a large mixing bowl and slowly pour in the broth mixture, swirling it as you go until the desired moisture level is fully achieved in the dressing. Make sure the pepper and salt seasoning is to taste.
- Turn the dressing over into a big casserole pan or the cavity of the bird. Alternatively, fill a turkey with this dressing. Cover and bake the dressing at 375 degrees for 20 to 30 minutes, then remove the cover and continue to bake for another 15-20 minutes, Cook until the top is golden brown and it is crunchy. Serve it sizzling hot with a Turkey or the dish of your choice.