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