Corn bread and sausage stuffing

6 Servings

Ingredients

Quantity Ingredient
6 tablespoons Butter
1 cup Chopped onion
1 cup Chopped celery
½ cup Chopped green bell pepper
2 teaspoons Poultry seasoning
1½ teaspoon Thyme leaves; see note
1 teaspoon Garlic powder
10 cups Cornbread; cooked, crumbled
½ pounds Sausage; cooked, crumbled
13½ ounce Chicken broth; 1 can

Directions

Preheat oven to 350 degrees. In a large skillet, melt butter. Add onion, celery, and bell pepper; saute 5 minutes. Stir in poultry seasoning, thyme, and garlic powder.

Combine cornbread, vegetable mixture, and sausage. Add broth; toss gently.

Spoon into 13 x 9 inch baking dish. Bake 30-35 minutes. Makes 10 cups.

NOTES : I substituted ½ teaspoon ground thyme for the thyme leaves, and ¾ pound sausage. Two packages of Jiffy corn bread mix provided the base for this (used about 1¾ of the baked cornbread from the two). I made this in the morning up to the adding of the broth and stored it in the refrigerator, took it out of the frig to warm up a bit about a half hour before putting it in the oven, and adding broth just before cooking. I think I'll add a little more liquid than this next time, as I found it just a little dry. Very good though. Recipe by: McCormick Seasoning

Posted to TNT - Prodigy's Recipe Exchange Newsletter by MJSpence@...

on Dec 2, 1997

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