Cornbread and Sausage Stuffing

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.

• Preparation Time: 45 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 15 mins
• Calories: 141 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon butter
• 1 teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 (12 ounce) package corn bread mix
• ¾ cup chopped onion
• 3 stalks celery, chopped
• 1 cup vegetable broth
• 1 pound sausage, cooked and drained
• 2 teaspoons ground sage

Recipe Instructions

Step 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.

Step 2

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.

Step 3

In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool.

Step 4

In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.

Step 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).