2 1/2 pounds buttermilk cornbread, (crumbled)
1 stick unsalted butter
1 1/2 pounds pork sausage
1/2 lb peppered maple bacon, (cooked and crumbled)
1 large onion, diced
4 large stalks celery, diced
4 medium cloves garlic, minced
1 tablespoon rubbed sage
3.5 cups chicken broth, divided
salt and freshly ground black pepper
4 eggs
1/4 cup minced parsley leaves
2 cans cream of chicken with herbs
I start drying my cornbread out 2-3 days before I cook this. If you can’t, you could toast the crumbled cornbread at 425 for about 10-15 minutes.
Melt butter over medium high heat, add sausage and cook until almost all the pink is gone and add onions, sage, celery. Cook until softened. Add garlic and cook until fragrant. Remove from heat.
In a large bowl mix strained sausage mixture, cornbread mixture, both cans of cream of chicken. Add one cup of broth at a time, mixing in between. Stir in eggs. Stir in cooked bacon and parsley.
Spray 9×13 glass pan and evenly spread mixture in pan. Bake at 375 for about 45-50 minutes until the top is golden brown and crispy.