I’ve heavily modified the source recipe to drop the raisins and swap the sourdough for cornbread.

Source

Inspired by http://www.cookscountry.com/recipes/8529-sourdough-dressing-with-kale-and-mushrooms

Notes

  • To make ahead: Dressing can be made up till baking (noted below) and refrigerated for up to 24 hours. Increase covered baking time by 5 minutes.

Special Equipment

  • 13 by 9-inch baking dish

Preheat Oven

  • Preheat oven to 400°F

Ingredients

  • 680 grams (1.5 lbs) 1.5x recipe of Corn Bread
  • 3 ½ tablespoons unsalted butter
  • ½ cup extra-virgin olive oil
  • Salt and pepper
  • 340 grams (12 ounces) shiitake mushrooms, stemmed and sliced 1/4 inch thick
  • 230 grams (8 ounces) kale, stemmed and chopped coarse
  • 1 onion, chopped
  • 5 garlic cloves, smashed and peeled
  • 2 tablespoons minced fresh sage
  • 230 grams (8 ounces) sweet Italian sausage, casings removed
  • 2 ½ cups chicken broth
  • 3 large eggs, lightly beaten

Preparation

Prep Foil, Oven Racks, and Pans

  • Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees.
  • Grease a 13 by 9-inch baking dish with 1 tablespoon butter.
  • Grease a 15 by 11-inch sheet of aluminum foil with ½ tablespoon butter.

Combine Cornbread

  • Toss together in a large bowl then spread evenly on rimmed baking sheet:
    • Cornbread
    • ¼ cup oil
    • ½ teaspoon salt

Combine Vegetables

  • In the now empty bowl, combine and then spread on second rimmed baking sheet:
    • Mushrooms
    • Kale
    • Onion
    • Garlic
    • Sage
    • Remaining ¼ cup oil
    • ½ teaspoon salt
    • ½ teaspoon pepper
  • Break sausage into ½-inch pieces and distribute evenly over vegetables.

Bake Bread & Vegetables

  • Bake bread mixture on upper rack and vegetable mixture on lower rack until bread is golden brown but still tender inside and vegetables and sausage are golden, about 30 minutes, stirring halfway through baking.
  • Transfer sheets to wire racks and let cool slightly, about 10 minutes.

Combine Dressing

  • Combine toasted bread and vegetable mixture in large bowl.
  • Stir broth and eggs into bread-vegetable mixture until liquid is absorbed.

If making ahead, stop here, cover bowl and refrigerate up to 24 hours.

  • Transfer dressing to prepared dish.
  • Cut remaining 2 tablespoons butter into ¼-inch pieces and sprinkle evenly over dressing.
  • Cover tightly with prepared foil.

Bake Dressing

  • Bake dressing on lower rack for 15 minutes.
  • Uncover and continue to bake until top is golden and crisp, about 15 minutes longer.
  • Let cool for 10 minutes before serving.