Servings: 8 to 10

1 stick unsalted butter, plus more for the baking dish 1 stick unsalted butter, plus more for the baking dish
1 pound andouille sausage, diced 1 pound andouille sausage, diced
1 onion, finely chopped 1 onion, finely chopped
5 stalks celery, finely chopped 5 stalks celery, finely chopped
1 tablespoon chopped fresh sage 1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh thyme
1 teaspoon Kosher salt 1 teaspoon Kosher salt
¼ teaspoon freshly ground pepper ¼ teaspoon freshly ground pepper
3 cups low sodium chicken broth 3 cups low sodium chicken broth
2 large eggs 2 large eggs
½ cup chopped fresh parsley ½ cup chopped fresh parsley
6 cups ½ inch toasted white bread cubes (about 10 ounces) 6 cups ½ inch toasted white bread cubes (about 10 ounces)
6 cups ½ inch toasted cornbread cubes (about 10 ounces) 6 cups ½ inch toasted cornbread cubes (about 10 ounces)
2 tablespoons fat from the turkey drippings (or butter) 2 tablespoons fat from the turkey drippings (or butter)

Preheat the oven to 375° Fahrenheit and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate or bowl.
Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery,
sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the
vegetables are tender, about 5 minutes. Add 3 cups chicken broth and bring to a boil;
remove from the heat.
Whisk the eggs and parsley in a large bowl. Add the white bread, cornbread,
sausage and vegetable broth mixture and stir until combined, adding up to ½ cup more broth if necessary. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter).
Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 35 more minutes.