Cornbread And Sausage Stuffing

Name: Cornbread And Sausage Stuffing
Ingredients: 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

11 ingredients

5 steps

Ingredients

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

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).