Cornbread and Sausage Stuffing |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
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This is a simple make ahead recipe and it freezes well. Use for stuffing turkey, chicken, pork loin chops or bake in a casserole dish. Read through the recipe before beginning, you'll see how simple it is. Chicken or vegetable broth can be used in this recipe. Ingredients:
1 (12 ounce) package cornbread mix |
1 lb 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 |
Directions:
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).
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