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for the cornbread for the dressing Cast Iron Cornbread Dressing with Sausage Time 2 hours, plus 20 minutes cooling Yield Serves 10 to 12 Ingredients Test Kitchen Techniques Ingredients Test Kitchen Techniques Ingredients Test Kitchen Techniques Why This Recipe Works A cast-iron skillet is the centerpiece of this recipe, as we use it to toast the cornmeal, bake the cornbread, cook the sausage and aromatics, and bake the finished dressing
Size Chart: Size.: Small US: 4 UK: 8 EU: 34 Bust: 81cm/31.89'' Shoulder: 35cm/13.78'' Sleeve: 29cm/11.42'' Length: 112cm/44.09'' Size.: Medium US: 6 UK: 10 EU: 36 Bust: 86cm/33.86'' Shoulder: 36cm/14.17'' Sleeve: 30cm/11.81'' Length: 113cm/44.49'' Size.: Large US: 8 UK: 12 EU: 38 Bust: 91cm/35.83'' Shoulder: 37cm/14.57'' Sleeve: 31cm/12.20'' Length: 114cm/44.88'' Size.: X-Large US: 10 UK: 14 EU: 40 Bust: 96cm/37.80'' Shoulder: 38cm/14.96'' Sleeve: 32cm/12.60'' Length: 115cm/45.28'' Size.: XX-Large US: 12 UK: 16 EU: 42 Bust: 101cm/39.76'' Shoulder: 39cm/15.35'' Sleeve: 33cm/12.99'' Length: 116cm/45.67'' Size.: 3X-Large US: 14 UK: 18 EU: 44 Bust: 106cm/41.73'' Shoulder: 40cm/15.75'' Sleeve: 34cm/13.39'' Length: 117cm/46.06''
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You can snip a green onion or two into the dressing, or a small bunch of chives, or a small shallot
