• Unless you’re using premade cornbread cubes, I recommend starting this a day or two ahead of making the Cajun sausage and bread dressing.

Prepare Bread Cubes:

• Start by making cornbread for the dressing. Follow your recipe or the instructions on the boxed mix. If you are doing the Jiffy mix, you will dump the box into a mixing bowl, add one egg and ⅓ cup of milk. Whisk together and pour into an 8x8 baking pan. Bake at 400°F / 200°C for 18-22 minutes and allow to cool completely when finished baking.
• Once cooled completely, cut the cornbread into roughly ½-inch cubes. It will likely crumble as you make these, and that’s fine, just save the crumbles along with the cubes. Cut about half the loaf of potato bread into small ½-inch cubes as well. 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.
• Preheat the oven again to 350°F / 180°C. Spread the cornbread cubes and crumbles over a baking sheet and the potato bread cubes over another baking sheet. Bake until toasted, for about 14-18 minutes. Halfway through, shake and toss the cubes and rotate the pans for more even toasting. Once toasted, set aside to cool.

Cook Meat & Vegetables:

• Cut the andouille sausage into coins, then stack a few at a time and cut twice more into quarters. Dice the large yellow onion, 2 ribs of celery, medium green bell pepper, medium red bell pepper (if using) chop 2 stalks of green onions (green parts only), and mince 2-3 cloves of garlic. Finely chop the fresh sage to about 1 tablespoon, 1 teaspoon finely chopped fresh thyme, and chop fresh parsley to about a ¼ cup worth, 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 Dutch-oven or stock pot, heat a bit of oil over medium heat. Add 1-pound mild breakfast sausage and cook it, breaking it up into small pieces, until it starts to brown, about 2-3 minutes. Now add the sliced andouille sausage and continue cooking until both sausages are well browned and the breakfast sausage is in small pieces, about 10-12 minutes longer. Once browned, remove the sausage and set aside, leaving any drippings behind.
• In the same pan, add 4 tablespoons of butter and melt it. Add the diced 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, for about 7-10 minutes.
• Now add the minced garlic, green onion, and Cajun seasoning (all seasonings from the salt to the oregano in the ingredients list). Continue cooking, stirring frequently, for another 1-2 minutes.
• Finally, add half the turkey or chicken stock and the fresh thyme and sage. Bring it to a simmer for 3-5 minutes. Taste and adjust for seasoning then remove it from the heat to cool slightly and stir in the cooked sausages.

Combine & Bake Dressing:

• In a mixing bowl, whisk 2 large eggs together with the remaining stock and the reserved parsley. Add the bread cubes to the sausage and veggie mixture, then pour the egg mixture over top of it.
• Gently stir and fold everything until well combined and pour into the prepared 13x9 baking dish. 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 it slightly drier and well-browned, increase the time spent uncovered. Whichever way you prefer it, it should be cooked to about 160-165°F before removing it from the oven and resting.
• Once cooked to your preference, remove from the oven, and let it rest at least 10-15 minutes before serving. Top with some finely shredded parsley if you like.