Cornbread and Sausage Stuffing

Name: Cornbread and Sausage Stuffing
Total time: 1515
Yield: 24
Ingredients: 1 (12 ounce) package corn bread mix; 1 pound sausage, cooked and drained; 1 tablespoon butter; 0.75 cup chopped onion; 3 stalks celery, chopped; 1 teaspoon dried thyme; 2 teaspoons ground sage; 1 teaspoon garlic powder; 1 teaspoon salt; 0.25 teaspoon ground black pepper; 1 cup vegetable broth

Recipe by barbara from allrecipes.com

Dinner,Side Dish 25 Hr. 15 Mins.

Ingredients

24 servings

•

1 (12 ounce) package corn bread mix
•

1 pound sausage, cooked and drained
•

1 tablespoon butter
•

0.75 cup chopped onion
•

3 stalks celery, chopped
•

1 teaspoon dried thyme

•

2 teaspoons ground sage
•

1 teaspoon garlic powder
•

1 teaspoon salt
•

0.25 teaspoon ground black pepper
•

1 cup vegetable broth

Instructions

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).