Corn Bread & Sausage Stuffing

Directions

• Make the cornbread the night before you want to serve this dish, by following the instructions on the package.
• Let it sit out overnight to get a firm, almost hard crust.
• Place the sausage in a large, deep skillet. Cook over medium heat until thoroughly browned. Drain, crumble and set aside.
• In a sauté pan, cook onion and celery in butter until soft. Remove from heat and allow to cool.
• In a large bowl, combine the crumbled cornbread, sausage, onions and celery. Add the sage, garlic powder, salt and pepper. Mix well.
• Slowly add the chicken broth, gently tossing as you add broth, to evenly moisten the stuffing.
• Put the mixture in a buttered casserole dish and bake at 350 degrees for 30 minutes.
• If stuffing a turkey, pack it loosely in the cavity and make sure it the thermometer registers 160 degrees when the probe is inserted deep in the stuffing.