Cornbread Sausage Stuffing

Name: Cornbread Sausage Stuffing
Ingredients: 1 lb. fresh mushrooms, sliced (about 4 c.); 1 c. chopped celery; 3/4 c. chopped onion; 1/2 c. margarine or butter; 4 tsp. Wyler's chicken flavor instant bouillon or 4 chicken flavor bouillon cubes; 1 2/3 c. water; 1 lb. bulk sausage, browned and drained; 1 (16 oz.) pkg. cornbread stuffing mix; 1/2 tsp. poultry seasoning

9 ingredients

9 steps

Ingredients

1 lb. fresh mushrooms, sliced (about 4 c.)
1 c. chopped celery
3/4 c. chopped onion
1/2 c. margarine or butter
4 tsp. Wyler's chicken flavor instant bouillon or 4 chicken flavor bouillon cubes
1 2/3 c. water
1 lb. bulk sausage, browned and drained
1 (16 oz.) pkg. cornbread stuffing mix
1/2 tsp. poultry seasoning

Directions

1

In a large skillet, cook mushrooms, celery and onion in margarine until tender.
2

Add water and bouillon; cook until bouillon dissolves.
3

In a large bowl, combine mushroom mixture and remaining ingredients.
4

Mix well.
5

Loosely stuff turkey just before roasting, if desired.
6

Place remaining stuffing in a greased baking dish.
7

Bake at 350° for 30 minutes or until hot.
8

Refrigerate leftovers.
9

Makes about 3 quarts.