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Cornbread and Sausage Stuffing
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
1515 minutes
Enhance your poultry or pork with flavorful cornbread stuffing, using a pre-baked pan. Freeze leftovers for later enjoyment.
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
Instructions:
  • Prepare one pan of cornbread according to the box instructions one to two days in advance. Allow it to rest overnight until a firm, almost hard crust forms.
  • Cook the sausage in a large, deep skillet over medium-high heat until evenly browned. Crumble, drain, and set aside.
  • Cook the onion and celery in butter in a skillet until they are soft, then remove from heat and let it cool.
  • Combine crumbled cornbread, sausage, onions, and celery in a large bowl. Add sage, garlic powder, salt, and pepper, then mix thoroughly.
  • Gradually pour 1/4 cup of chicken or vegetable broth at a time into the stuffing mixture, gently mixing until evenly moistened. Lightly pack the mixture into the fowl or casserole dish. Bake at 350 degrees F (175 degrees C) for about 30 minutes or until reaching an internal temperature of 160 degrees F (70 degrees C).

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