Corn Bread and Sausage Stuffing
the one I use
You can use Jimmy Dean sage sausage but I use pork sausage ...not italian.... from the meat counter. Usually mix in a jimmy dean. Add chicken broth to your level of moisture.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 1 large onion chopped
- 1 teaspoon baking powder
- 2 cups chicken broth
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 3 stalks celery chopped
- 4 tablespoons butter
- 1 pound pork sausage
- 1/2 teaspoon rubbed sage
- 2 package corn muffin mix
- 1-2 egg whisk
- 2-3 loafs bread
- Carbohydrate 159.652614190385 g
- Cholesterol 2465.46567311236 mg
- Fat 565.543065009965 g
- Fiber 11.5220244028105 g
- Protein 551.260027569958 g
- Saturated Fat 183.212971158797 g
- Serving Size 1 1 Serving (3596g)
- Sodium 7343.16767188408 mg
- Sugar 148.130589787575 g
- Trans Fat 47.9807001781292 g
- Calories 8074 calories
Cut bread into cubes several days ahead and let dry out. The day before or day of serving, make cornbread according to package. Make in one pan. Let cool and crumble or cube. Cook sausage until browned and remove to a bowl. Add onion and celery to drippings. If needed you can add the butter at this time. Add baking powder, salt, pepper, sage, and thyme to bread and corn bread. Mix with hands. Let's hope you washed those mits! Add sausage and chicken broth. Mix well. If needed add more chicken broth. Put in a greased pan or can stuff in a Turkey or chicken.
