Cornbread And Sausage Stuffing
Ingredients
- 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 ⓘ
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).
Nutrition & Diet Analysis (per serving)
732
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).