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In Remembrance
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Join Date: Sep 2006
Location: SW Ohio
Posts: 17,844
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In Remembrance
Join Date: Sep 2006
Location: SW Ohio
Posts: 17,844
|
Corn Bread Sage 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
Directions
- 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).
__________________
~Love, Sally
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"The best way out is always through". Robert Frost
~If The World Didn't Suck, We Would All Fall Off~
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