Southern Cornbread Dressing with sausage and chicken thighs — rich, hearty, and full of flavor!! I used Better Than Bouillon Roasted Vegetable Base to make my stock, and it is such a game changer. Just a spoonful gives you that slow simmered, homemade taste without having to cook it all day! What You’ll Need: • ~6 cups prepared day old cornbread, broken into pieces (or two 8.5 boxed cornbread mixes) • 1 lb mild pork sausage • 4 tbsp butter • 1 onion, diced • 1 green bell pepper, diced • 3 stalks

62K views · 387 reactions | Homemade cornbread and turkey gizzards are essentials in Kardea Brown's grandma's Southern dressing! ✨ Get the recipe: https://foodtv.com/3G8IUcI | Food Network | Facebook