Once cooled completely, cut the cornbread into roughly ½” cubes. It will likely crumble as you make these, and that’s fine, just save the crumbles along with the cubes. From here you can leave them partially covered and sit out overnight. I prefer to toast them instead, which will dry the bread out and help it hold its shape.

Lower the oven temperature to 350°F / 180°C. Spread the cornbread cubes and crumbles over a baking sheet and bake until toasted, about 14-18 minutes. Halfway through, shake and toss the cubes for more even toasting. Once toasted, set aside to cool.

Cut 1 ½ pounds of andouille sausage into coins, then stack a few at a time and cut twice more into quarters. Dice 1 large yellow onion, 3 ribs celery, and 1 green bell pepper, chop 2 stalks of green onions (green parts only) if using, and mince 2-3 cloves of garlic. Finely chop the fresh sage, thyme, and parsley, but leave the parsley separate.

If the oven is off or you’re doing this the next day, preheat the oven again to 350°F / 180°C. Butter a 13x9 baking dish or spray with cooking spray and set aside.

In a large skillet, braising pan, or Dutch-oven, heat a bit of oil over medium heat. Add the sausage and cook, stirring occasionally, until nicely seared and browned, at least 5-8 minutes. Once browned, remove the sausage and set aside, leaving any drippings behind.

In the same pan, add 4 tablespoons of the butter and melt. Add the onion, celery, green pepper, and a pinch of salt and black pepper. Cook, stirring occasionally, until the onion begins to turn translucent but not browned, about 7-10 minutes.

Now add the garlic, green onion, seasoning, and fresh sage and thyme. Continue cooking, stirring frequently, for another 1-2 minutes.

Finally, add half of the 3-3 ½ cups of chicken stock and bring to a low simmer. Taste and adjust seasoning before combining with the egg mixture. Add 2 large eggs and chopped parsley to the rest of the chicken stock and whisk. Remove the mixture from the heat and slowly whisk in the stock and egg mixture. If the veggie and stock mixture is too hot, let it cool for a few minutes before whisking in the egg mixture.

Place the cornbread cubes and andouille sausage into a large mixing bowl or directly into the baking dish. Pour the rest of the mixture over top and gently mix and fold everything together. Slice the remaining butter and place over the dressing. Cover with foil and bake for 35-40 minutes. Remove the foil and continue baking, uncovered, for another 15-20 minutes to reduce the liquid and brown the top.

The total cooking time is usually around 50-60 minutes, depending on your preference. If you like wetter dressing, cook covered for longer. If you like a slightly drier and well browned dressing, increase the time spent uncovered. Whichever way you prefer it, it should be cooked to about 160-165°F before removing from the oven and resting.

Once cooked to your preference, remove from the oven, and let rest at least 10 minutes before serving.