Cornbread and Sausage Dressing

Directions

1. 1
   One to two days ahead, make one pan of cornbread according to the box instructions.
2. 2
   Let this sit out overnight and get a firm (almost hard) crust.
3. 3
   Place sausage in a large, deep skillet.
4. 4
   Cook over medium high heat until evenly brown.
5. 5
   Crumble, drain and set aside.
6. 6
   Ina saute pan, cook onion and celery in butter until soft.
7. 7
   Remove from heat, allow to cool.
8. 8
   In a large bowl, combine crumbled cornbread, sausage, onions and celery.
9. 9
   Add sage (if used), garlic powder, salt and pepper.
10. 10
    Mix well.
11. 11
    In 1/4 cup increments, add chicken broth to stuffing mixture until consistency you desire.
12. 12
    Toss gently until evenly moist.
13. 13
    Place in a 2-qt casserole dish and bake at 350 degrees F for 30 minutes.
14. 14
    If you use this recipe as stuffing, place loosely in the fowl and heat until stuffing is 160 degrees F.