So delicious I won't make it for Thanksgiving, it's all I would eat! This cornbread and sausage stuffing recipe is easy to make, and everyone loves it!
1
pound fresh mushrooms, sliced
1
cup chopped celery
3/4
cup chopped onion
1/2
cup butter
1
pound spicy sausage, browned and drained
1
9 x 13 pan of corn bread baked and dried (I use 2 boxes Jiffy mix)
1 1/2
teaspoon poultry seasoning
1
(14.5-ounce) can chicken broth
In large pan, cook the mushrooms, celery and onion in the butter until tender. Add the broth and all other ingredients, mixing well. (Add more broth if you like your stuffing loose.) Place in a greased 9 x 13 pan and baked at 350°F for 30 minutes.
