Cornbread and Sausage Stuffing

Ingredients

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).

Source: Read Full Article