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Cornbread and Sausage Stuffing Recipe | |
American Turkey | |
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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 saute pan, 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). Makes 12 cups
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