Corn Bread and Sausage Stuffing

By jacarroll4

Ingredients

• 1 lb sweet italian sausage, casing
• removed
• 6 tbls butter
• 3 stalks celery, chopped
• 1 onion, chopped
• 1 1/2 tsp ground sage
• 1 tsp dried thyme
• 3/4 tsp salt
• 3/4 pepper
• 10 cups crumbled corn bread
• 2 large eggs, beaten
• 1-2 cups chicken broth

Details

Servings 8

Preparation

Step 1

Cook sausage over medium heat until browned. Drain meat. Add butter to skillet and melt. Add celery, onions and cook until softened (10 mins). Remove from heat and stir in sage, thyme, salt and pepper.

Put crumbled cornbread in a large bowl, add onion mixture, sausage and beaten eggs and mix well. Add enough stock to moistened stuffing and continue stirring.

Transfer stuffing to greased 2 qt baking dish and drizzle with 1/4 cup broth.

Bake 35-40 minutes at 325.

(can be covered and refrigerated for up to 6 hours before baking)