Big time hit at Thanksgiving and Christmas gatherings!

Created by:  Missy K.

Ingredients:

• 4 boxes Jiffy or Martha White Sweet Yellow cornbread dressing
• 2 sticks butter
• 1 TBS olive oil
• 1 ½ large onions, finely chopped
• 1 large bell pepper, finely chopped
• 4 stalk celery, finely chopped
• 1 pound Jimmy Dean Sausage (sage flavor is optional)
• 4 cans chicken broth
• 3 raw eggs, lightly beaten
• 6 hard boiled eggs, grated
• 1 cup roasted pecans, coarsely chopped
• 1 ½ tsp poultry seasoning
• 1 tsp celery salt
• ½ tsp each of basil, thyme, rosemary, salt and black pepper

Instructions:

1. The day before, prepare cornbread according to package instructions; you want the top to be very brown; remove from oven, cool, crumble, and place into refrigerator covered overnight
2. Into a Dutch oven, sauté onions, bell pepper, and celery in butter and olive oil over medium high heat, until onion is wilted, 15-20 minutes
3. Empty sautéed vegetables into crumbled cornbread mixture
4. In same Dutch oven, brown sausage and add to cornbread mixture
5. In a large bowl combine cornbread, chicken broth, and next 5 ingredients, add seasonings
6. Note: Mixture should be very soupy to result in a moist dressing
7. Pour entire dressing ingredients into 1 large or 2 medium greased casseroles
8. Bake at 350° until browned, will take 60-75 minutes

Serves 10-12