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Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425u00b0 for 4 minutes.
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Combine cornmeal and next 5 ingredients;
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in 3 eggs and buttermilk.
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Pour hot butter into batter, stirring until blended. Pour batter into pan.
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Bake at 425u00b0 for 30 minutes or until golden brown. Cool.
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Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
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Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
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Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.
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Bake, uncovered, at 375u00b0 for 35 to 40 minutes or until golden brown.
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*1 tablespoon dried rubbed sage may be substituted for fresh sage.
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Andouille Sausage, Apple, and Pecan Dressing: Brown 3/4 pound diced andouille sausage in a skillet over medium heat; drain. Add sausage; 2 Granny Smith apples, chopped; and 2 cups chopped toasted pecans to dressing. Proceed as directed, baking 40 to 45 minutes or until done.
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Whether it's
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or
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dinner, this ultimate comfort dish is perfect for holiday entertaining. Pairing with a pork roast, ham, or turkey will complement this dressing perfectly. Bring some colorful vegetables to the table with a simple
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and some maple bacon green beans.
