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1
Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish and set aside.
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2
In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes.
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3
Add onions, celery, bell peppers, and garlic, and cook for 2 minutes.
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4
Remove from the heat and transfer to a large bowl to cool.
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5
With your fingers, crumble the corn bread into the bowl, add bread, the green onions, parsley, and thyme, and mix well with your hands.
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6
Add the salt, pepper, cayenne, and eggs, and mix well with your hands.
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7
Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.
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8
Transfer to the prepared dish and cover with aluminum foil.
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9
Bake until heated through, about 25 minutes.
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10
Uncover and bake until golden brown, about 15 minutes.
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11
Preheat the oven to 400 degrees F.
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12
Pour the vegetable oil into a 9-inch baking pan or heavy cast iron skillet.
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13
Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.
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14
Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon.
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15
Add the buttermilk and egg to the mixture, and stir well to blend.
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16
Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown.
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17
Remove from the oven and let cool before serving or using in the dressing.
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18
Note: When making the dressing, make cornbread the day before.
