Cornbread And Sausage Stuffing

Ingredients

• Servings: 12
• 1 (12 ounce) package corn bread mix
• 1 pound sausage, cooked and drained
• 1 tablespoon butter
• 3/4 cup chopped onion
• 3 stalks celery, chopped
• 1 teaspoon dried thyme
• 2 teaspoons ground sage
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup vegetable broth

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• one to two days ahead, make one pan of cornbread according to the box instructions. let this sit out overnight and get a firm (almost hard) crust.
• place sausage in a large, deep skillet. cook over medium high heat until evenly brown. crumble, drain and set aside.
• in a skillet, cook onion and celery in butter until soft. remove from heat, allow to cool.
• in a large bowl, combine crumbled cornbread, sausage, onions and celery. add sage, garlic powder, salt and pepper. mix well.
• in 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. toss gently until evenly moist. loosely stuff in fowl or casserole dish and bake at 350 degrees f (175 degrees c) for 30 minutes or until heated to 160 degrees f (70 degrees c).