Cornbread and Sausage Dressing

Submitted by GoodGrubCook

"I never ate the dressing at Thanksgiving until I made this the first time! It's not to heavy and you can make it as moist or dry as you like. A big hit that I now make often, not just on holidays! Adapted from allrecipies.com"

 

• Ready In: 1hr
• Ingredients: 11
• Yields: 1 casserole
• Serves: 12

ingredients

• 340.19 g package cornbread mix
• 453.59 g sausage, cooked and drained
• 14.79 ml butter
• 177.44 ml onion, chopped
• 3 celery ribs, chopped
• 4.92 ml dried thyme
• 9.85 ml ground sage (optional)
• 4.92 ml garlic powder
• 4.92 ml salt
• 2.46 ml black pepper
• 236.59 ml chicken broth

directions

1. 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.
2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.
3. Ina sauté pan, cook onion and celery in butter until soft. Remove from heat, allow to cool.
4. In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage (if used), garlic powder, salt and pepper. Mix well.
5. In 1/4 cup increments, add chicken broth to stuffing mixture until consistency you desire. Toss gently until evenly moist.
6. Place in a 2-qt casserole dish and bake at 350 degrees F for 30 minutes.
7. If you use this recipe as stuffing, place loosely in the fowl and heat until stuffing is 160 degrees F.