yield: 8 servings
prep time: 20 minutes (not including time to make cornbread)
cook time: 30 minutes

There’s so much to say about this dish! I’ll start with the fact that I call it dressing instead of stuffing. I know, I know; there’s much debate on that! Where I’m from, we call it dressing; therefore, it is and always will be dressing. I’ve been making this for the last couple of years for Thanksgiving dinner, and I finally nailed down the proper measurements for you. I originally made it by taste, and, well, you can’t put that in a cookbook. I hope you enjoy finally being able to have a low-carb dressing with your turkey during the holidays!

• 1 recipe of skillet cornbread (here), cooled
• 1 pound bulk breakfast sausage
• ½ cup diced onions
• 2 ribs celery, diced
• 2 large eggs
• 2 tablespoons salted butter, melted but not hot
• 2 teaspoons ground dried sage
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1½ cups vegetable broth

1. Preheat the oven to 350°F. Grease an 8 by 11-inch baking dish.

2. In a large mixing bowl, crumble the cornbread into bite-sized pieces and set aside.

3. In a medium-sized skillet over medium heat, cook the sausage with the onions and celery, crumbling the meat with a large spoon as it cooks, until the sausage is browned and the vegetables are tender. Drain and set aside.

4. In a small bowl, whisk together the eggs and melted butter. Stir in the sage, salt, and pepper. Pour the egg mixture over the cornbread and stir gently.

5. Add the sausage mixture to the cornbread and stir gently. Pour in the broth and stir gently until well combined.

6. Spread the dressing evenly in the prepared baking dish and bake for 30 minutes or until the top is browned. Allow to cool for 10 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.