Southern Cornbread Dressing Recipe with Sausage | Paula Deen

Ingredients

• 2 cups self rising cornmeal
• 1 cup self rising flour
• 1 1/2 cups buttermilk
• 1/4 cup Vegetable oil
• 1 lb bulk breakfast sausage
• 3 sticks butter (1 stick softened, for the cornbread)
• 3 chicken bouillon cubes
• 4-5 stalks chopped celery
• 1 large chopped onion
• 8 green onions, white and green parts chopped
• 3 tablespoons chopped parsley
• 2 cloves finely chopped garlic
• 3 cups (up to 4 cups) chicken stock
• Salt, to taste
• Pepper, to taste
• 8 eggs