Cornbread and Sausage Stuffing


  • 1 (12 ounce) package corn bread mix
  • 1 pound sausage, cooked and drained
  • 1 tablespoon butter
  • ¾ cup chopped onion
  • 3 stalks celery, chopped
  • 1 teaspoon dried thyme
  • 2 teaspoons ground sage
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup vegetable broth
  • Directions

  • 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).

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