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Cornbread and sausage stuffing
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| Ingredients: 1- 12 pz pkg corn bread mix | |
| 1 lb | sausage, cooked and drained |
| 1 tbsp | butter |
| 3/4 cup | chopped onion |
| 3 stalks | celery, chopped |
| 1 tsp | dried thyme |
| 2 tsp | ground sage |
| 1 tsp | garlic powder |
| 1 tsp | salt |
| 1/4 tsp | ground black pepper |
| 1 cup | vegetable or chicken broth |
Directions:
1- one to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnite and get a firm 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 350 degrees for 30 minutes or until heated to 160 degrees
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