Cornbread And Sausage Stuffing

• 1 (12 ounce) package corn bread mix
• 1 pound sausage, cooked and drained
• 1 tablespoon butter
• 3/4 cup chopped onion
• 3 stalks celery, chopped
• 1 teaspoon dried thyme
• 2 teaspoons ground sage
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup vegetable broth

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. In a skillet, 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, garlic powder, salt and pepper. Mix well.
5. 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).

corn bread, sausage, butter, onion, stalks celery, thyme, ground sage, garlic, salt, ground black pepper, vegetable broth

Taken from www.allrecipes.com/recipe/13740/cornbread-and-sausage-stuffing/ (may not work)