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Or is she planning a high-contrast, black-tie gala
Cast Iron Cornbread Dressing with Sausage By Erica Turner Published on September 23, 2024 Time 2 hours, plus 20 minutes cooling Yield Serves 10 to 12 Ingredients Cornbread 3 cups (15 ounces/425 grams) cornmeal 2 tablespoons sugar 1 teaspoon baking powder 1 teaspoon baking soda teaspoon table salt 4 tablespoons unsalted butter 2 cups buttermilk 2 large eggs Dressing 6 tablespoons unsalted butter, divided1 pound bulk breakfast sausage 3 cups finely chopped onion 1 cups finely chopped celery 1 teaspoons table salt 2 teaspoons minced fresh thyme 2 teaspoons minced fresh sage teaspoon pepper 3 cups chicken broth 3 large eggs, lightly beaten Before You Begin The cornbread was developed for this dressing
Keep the chunks pretty big
With Honey or Maple Syrup: Add 1 teaspoon honey or maple syrup for a hint of natural sweetness
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