The original Hickory Smoke flavor remains Conecuh’s bestseller,
Conecuh Sausage Cornbread Dressing
Ingredients
2 pounds Conecuh Sausage
Double batch of cornbread (12-inch, cast-iron skillet size) — or use store-bought cornbread that is not too sweet
1 yellow onion, diced
2 green bell peppers, diced
2 stalks celery, diced
Creole seasoning and salt, to taste
5 cloves roasted garlic, minced
½ bunch parsley, finely chopped
8 ounces shredded Pepper Jack cheese
3 whole eggs, beaten
2½ cups chicken stock
Butter or cooking spray, for greasing the casserole dish
Directions
Make cornbread according to package directions, doubling the recipe to yield enough for the dressing. Let cornbread cool completely before using.
Remove the casing from about ¾ of the sausage and cut it into bite-size pieces. Slice the remaining ¼ of the sausage on the bias and set aside — these slices will go on top for presentation.
In a large skillet, sauté the diced onion, bell peppers and celery with the bite-size sausage pieces over medium heat. Season with Creole seasoning and salt.
Cook until the vegetables are tender and the sausage is browned. Remove from heat and let cool slightly.
In a large mixing bowl, crumble the cooled cornbread. Add the cooked sausage-vegetable mixture, minced roasted garlic, chopped parsley, and shredded Pepper Jack cheese. Whisk the eggs, then stir them into the cornbread mixture.
Gradually pour in the chicken stock until the mixture is moist but not watery — it should resemble damp sand. (About 2½ cups of stock is usually just right.) Cover and refrigerate overnight to let the flavors meld or freeze for later use (after fully thawed).
Preheat the oven to 375°F. Grease a large casserole dish and spread the dressing mixture evenly in the dish. Arrange the reserved sliced sausage on top.
Bake in preheated oven for about 1 hour, 15 minutes, or until the top is golden and the sausage on top is browned. Remove from oven and let the dressing rest 10 minutes before serving.
