Cornbread and Sausage Stuffing recipe

12 servings

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

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.

Place sausage in a large, deep skillet.

Cook over medium high heat until evenly brown.

Crumble, drain and set aside.

In a saute pan, cook onion and celery in butter until soft.

Remove from heat, allow to cool.

In a large bowl, combine crumbled cornbread, sausage, onions and celery.

Add sage, garlic powder, salt and pepper.

Mix well.

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).