Ingredients:
1 tbsp Salt & Pepper (or to taste)
1 tbsp. Sage
1 large Can Cream of Mushroom Soup (Cream of Celery or Cream of Chicken can be used instead)
1 Big Onion (Shallots, Green Onions, Leeks, or Pearl Onions can be used instead)
1 Big Bell Pepper
4 Celery Stalks
1 Roll of Pork or Sage Sausage
1 Box of Chicken Stock (Veggie Stock or Mushroom Stock can be used instead)
2 Eggs Crumbled Cornbread (Please do not use box cornbread it is too sweet and will add an unwanted sweetness to the dressing)
Homemade Cornbread
3 cups all-purpose flour
1 cup yellow cornmeal
¼ cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
Directions for Cornbread:
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Do not over mix! Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan. Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and crumble up into a large bowl.
Directions for Dressing:
Cook sausage thoroughly cool on a paper towel or drain in a colander, and then add to the crumbled cornbread. Sauté onions, bell pepper, and celery (the holy trinity) in the sausage drippings with just a little canola oil. Once the vegetables are soft and translucent, let them cool and add to the corn bread mixture. Then stir in the eggs. Then add the mushroom soup and chicken stock one cup at a time. The mixture should be pourable but thick. You want to add the chicken stock and mushroom soup slowly because you can always add more liquid but you cannot take it away. Once the mixture has reached the right consistency, eye ball the salt and pepper then add the sage. Place a pan and cook for 45 minutes to an hour. Periodically check on the dressing and use a toothpick to test (place the toothpick throughout the dressing and make sure that it comes out clean also move the pan a little if the dressing jiggles its not ready). Once its done it should have, a firm texture and be a little bit brown on the top. Take it out and let rest for 10 minutes before serving.