4 cups coarsely crumbled and toasted cornbread (we used a box mix)
1lb pork sausage
1/3c & 1/2 cup Zydeco Chop Chop
¼ cup chopped fresh parsley
1 teaspoon poultry seasoning
1 cup chicken broth
1 egg, lightly beaten
Salt & Pepper to taste
Prepare the cornbread according to package instructions, adding 1/c cup rehydrated Zydeco Chop Chop to the batter.
Preheat oven to 400F.
Coarsely crumble the cooled cornbread and place crumbles on a baking sheet. Bake cornbread crumbles for 8-10 minutes, stirring every couple of minutes until crumbles are toasted evenly. Remove from oven and set aside.
Reduce oven temperature to 325F and grease or spray a casserole baking dish.
In a large skillet over medium-high heat, cook sausage for 8-10 minutes, until the sausage is thoroughly cooked.
In a large bowl, add crumbled cornbread, finely chopped parsley, Zydeco Chop Chop and seasoning. Toss to combine. Add the chicken broth and beaten egg and combine.
Next, spoon cornbread and sausage mixture into the casserole dish and cover.
Bake in your preheated oven for about 45 minutes. In the final 10 minutes, remove the cover to brown the top.
