Cornbread and Sausage Stuffing recipe
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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
Nutrition Info
- 141.4 caloriescarbohydrate: 10.4 gcholesterol: 14.5 mgfat: 9.5 gfiber: 0.3 gprotein: 3.5 gsaturatedFat: 3.3 gservingSize: -sodium: 467.1 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Cornbread and Sausage Stuffing
Directions
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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 skillet, 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).