Thanksgiving Recipes: Cornbread and Sausage Stuffing | Submitted By: Barbara

1 (12 ounce) package corn bread mix1 pound sausage, cooked and drained1 tablespoon butter3/4 cup chopped onion3 stalks celery, chopped1 teaspoon dried thyme2 teaspoons ground sage1 teaspoon garlic powder1 teaspoon salt1/4 teaspoon ground black pepper1 cup vegetable brothOne 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). Amount Per Serving  Calories: 141 | Total Fat: 9.5g | Cholesterol: 14mg Powered by ESHA Nutrient Database

Cornbread and Sausage Stuffing

Servings Per Recipe: 24

Amount Per Serving

Calories: 141

Total Fat: 9.5gCholesterol: 14mgSodium: 467mgTotal Carbs: 10.4g    Dietary Fiber: 0.3gProtein: 3.5g VIEW DETAILED NUTRITION
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