Ingredients
1batchcornbread
4slicesday-old breadcut into 1-inch cubes
2tbspoil
½lbsage pork sausagescasings removed and crumbled
7ozbrown mushroomssliced
1large onionchopped
4celery stalkschopped
1green bell peppercapsicum, seeded and chopped
½cupflat-leaf parsleychopped
1½tbspfresh sagechopped
1tbspfresh thymechopped
¾tspsaltor more to taste
½tspfresh cracked black pepper
1½garlicminced
3½cupschicken stock
½cupbuttermelted
Preparation
Preheat the oven to 350 degrees F (175 degrees C).
Chop the pre-baked cornbread into 1-inch pieces.
Place into a large mixing bowl, then set aside.
Heat half of the oil in a large pan over medium heat.
Cook the sausages over for 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking.
Add the sausages to the cornbread.
In the same pan, add the remaining oil, then add in the mushrooms, onions, celery, parsley, sage, thyme, salt and pepper.
Sauté over medium heat for 10 minutes, until the vegetables are softened.
Add the garlic and cook for 30 seconds until fragrant.
Transfer the mixture to the bowl with the cornbread.
Add the stock and melted butter, mixing well with a wooden spoon until all the liquid has been absorbed.
Pour the dressing into a 9 x 12-inch baking dish.
Cover with foil.
Bake for 20 to 25 minutes until browned on top and hot in the middle.
Serve warm, and enjoy!
