1 loaf fresh French or Italian style bread 2 boxes Jiffy cornbread mix, plus required ingredients 1 pound roll breakfast sausage (like Jimmy Dean) 1 stalk celery 3 onions 1 teaspoon black pepper 1 teaspoon dried sage 1 teaspoon garlic powder 1 teaspoon poultry seasoning turkey broth, as needed 1/2 cup butter (or more) canned chicken broth, as needed 1 teaspoon chicken base
Start by making the cornbread. Make it according to the package directions in a large Pyrex pan. Spread it out in the pan so it bakes 1/2 inch thick.
Let it cool. Using a sharp knife cut it into cubes. Toss the cubes lightly and let them sit a few hours to dry. or if you live in a humid environment, place it in an oven at 200 F to let it fry. Once it is dried, bake it in a 350 oven a few minutes until it starts to toast on the edges.
Cut the bread into slices and let it dry until it is firm but not crisp. Cut it into cubes. Let it dry.
Cut the bottom of the stalk off the celery and the tops of the ribs and put them into a pot with the turkey neck and parts. Add an onion and simmer a few hours. Add some canned broth and a spoonful of chicken base to the turkey broth
Dice the remaining celery. Dice the onions. Saute the onion and celery in about 1/2 cup butter. Add more butter if needed until the onion and celery are well covered in butter while they cook.
Add the sausage to the celery and onion mixture and cook it through.
Break it up as it cooks. Let it cool until it is cool enough to touch comfortably. Break up any big lumps of sausage.
Toss the cornbread with the white bread and add the sausage mixture tossing it with to combine.
Strain broth and pour some warm broth over the dressing. Sprinkle the garlic, poultry seasoning and dried sage over the top. Begin with about a teaspoon of each seasoning. Mix all together and taste before correcting the seasonings. Toss well and pat down into a pyrex pan.
Add broth until it is as damp as you like. Make sure it is well mixed. Cover with aluminum foil and bake at 350 degrees F for and hour or so. Remove the foil from the top for the last 15 minutes to crisp the top.