Sausage-and-cornbread Dressing

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 1 lb mild bulk lamb sausage (i usually use "original recipe" owen's or jimmy dean's sausage)
• 2 tablespoons butter
• 2 cups diced onions (about 2 large)
• 2 cups diced celery (include some leaves from the inner celery stalks)
• 1/2 bunch parsley, leaves chopped (about 1 c.)
• 2 eggs, lightly beaten
• 1 (14 1/2 ounce) can chicken broth
• 1 (16 ounce) package plain cornbread stuffing mix (i use the bagged pepperidge farms brand)
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• salt and pepper

Recipe

• 1 brown the sausage meat in a large skillet over medium heat, breaking meat up into small pieces as it cooks.
• 2 drain cooked sausage (i drain it in a colander and then run hot water over the meat to remove as much fat as possible) and remove meat to a large bowl.
• 3 add the butter to the skillet and melt over medium heat.
• 4 add onions and celery to skillet and cook, covered, until onions and celery are cooked through, stirring occasionally.
• 5 combine cooked vegetables, sausage,parsley,stuffing mix,and spices in the large bowl, stir in the beaten eggs and chicken broth and mix well.
• 6 spray a casserole dish with cooking spray and fill with dressing mixture.
• 7 cover and bake for one hour in a preheated 350 degree oven.
• 8 remove cover and bake for an additional 15-20 minutes, to lightly brown top of dressing.
• 9 a cake tester or knife inserted should come out"clean" when the dressing is done.