Cornbread and Sausage Stuffing
Ingredients
- 1 package (12 ounce) cornbread mix
- 1 lb sausage, cooked and drained
- 1 tablespoon butter
- 34 cup onion, chopped
- 3 stalks celery, chopped,
- 1 teaspoon thyme, dried
- 2 teaspoons sage, ground
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 14 teaspoon black pepper, ground
- 1 cup vegetable broth
Directions
1. 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.
2. Place sausage in a large, deep skillet.
Cook over medium high heat until evenly brown.
Crumble, drain and set aside.
3. In a skillet, cook onion and celery in butter until soft.
Remove from heat, allow to cool.
4. In a large bowl, combine crumbled cornbread, sausage, onions and celery.
Add sage, garlic powder, salt and pepper.
Mix well.
5. 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).