Cornbread and Sausage Stuffing Recipe
- 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
step 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.
step 2: Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.
step 3: In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool.
step 4: In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.
step 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).