Yield: 6 Servings
|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|
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