2 box Jiffy cornbread mix (prepared as directed, crumbled)
2 medium chicken pieces (cooked and shredded) or 2 links Johnsonville mild Italian sausage, plus 1 link Johnsonville hot Italian sausage (casing removed and cooked)
1 can(s) cream of mushroom soup
3-4 c chicken stock
2 medium onions (diced)
1-2 Tbsp dried sage
4-6 Tbsp butter
1. Make cornbread according to package directions.
2. Once cornbread baked, preheat oven to 350 degrees. Using butter or EVOO (I use both), saute diced onions in medium to large saucepan until dark brown. Pour into greased 9×13 baking dish. Add crumbled cornbread, cooked meat of choice and sage.
3. In medium bowl, whisk together soup and 1c chicken broth. Pour over cornbread mixture. Toss until well combined.
4. Pour remaining stock over dressing mixture, stirring until completely moistened. Bake for approximately 30 minutes. Optional: Top w/ 4-6 tbsp butter during last few minutes of baking.