Recipe

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• 1 (12 oz) package cornbread mix
• 1 lb sausage, cooked and drained
• 1 tbsp butter
• 3/4 cup chopped onion
• 3 stalks celery, chopped
• 1 tsp dried thyme
• 2 tsp ground sage
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 cup vegetable broth

• 1 1. 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.
• 2 2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.
• 3 3. In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool.
• 4 4. In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.
• 5 5. 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).