Every once in a while I’ll make chicken and can’t decide what to serve with it. Potatoes, no, rice, no, noddles, not this time…so how about stuffing. Why do we only have stuffing on holidays? In search of a recipe other than my usual fare, I came across this gem.

Corn Bread & Sausage Stuffing

Recipe by Diane BeckerCourse: Side Dishes, Stuffing, Dressing

Servings

servings

Ingredients

12 ounce package corn bread mix
16 ounce roll pork sausage, cooked and drained
1 Tablespoon butter
¾ cup chopped onion
3 stalks celery, chopped
1 teaspoon dried thyme
2 teaspoons ground sage
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon black pepper
1 cup chicken broth

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.