- 2 eggs slightly beaten
- 1 1/4 cups milk
- 1/4 cup melted shortening
- 1 1/2 cups yellow corn meal (self rising)
- 1 tsp. Salt
- 2T sugar
- 2 1/2 tsp. Baking powder
- 1 pkg Pepperidge Farm Herb Seasoned Classic Stuffing
- 1-2 medium onions, diced
- 1-2 cups diced celery
- 1 lb. pork sausage
- 6 hard boiled eggs (finely chopped)
- 4 cups chicken broth
- 1 tsp The Bird seasoning
- 1 tsp ground sage
Combine ingredients for cornbread and pour into a greased 9” cast iron pan or square baking dish. Bake at 400° for approximately 40 mins, or until toothpick inserted in center comes out clean. Set aside to cool, then crumble. (You may toast the crumbs in oven if desired)
In large bowl combine crumbled corn bread and Pepperidge Farm Herb Seasoned Classic Stuffing. Cook sausage in pan until browned then remove with slotted spoon, reserving drippings. Add 2 tablespoons butter to dripping and sauté onions and celery until softened.
Heat chicken broth on top of stove.
Add cooked sausage, onions, celery, The Bird and ground sage to the large mixing bowl with the cornbread and stuffing. Gradually add the chicken broth, mixing until moistened.
Preheat Traeger (or oven) to 350 degrees. Cook for 30-45 minutes. (Bake covered with foil for moister dressing, or bake uncovered for a toasted topping)