By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 1 8×12 pan

Ingredients:

• 4 tablespoons butter or margarine
• 1 yellow onion, chopped
• 2 ribs of celery, chopped
• 2 cups sausage, chopped/ground
• 1 teaspoon ground garlic
• 1 teaspoon ground sage
• 6 cups diced stale cornbread
• 2 cups chicken broth
• Salt and pepper to taste

Directions:

• Preheat over to 350 degrees.
• In a pan, melt butter over medium high heat.
• Add onion and celery, and sauté until tender.
• Add sausage and seasoning, and stir to combine; sauté until cooked through, about 8-12 minutes.
• Turn off heat.
• Add cornbread, and mix to combine.
• Moisten cornbread with chicken broth.
• Adjust seasoning with salt and pepper.
• Place dressing into a baking pan, and baked covered for 20 minutes or until thoroughly heated.