Cornbread and Sausage Stuffing

Use a pre-baked pan of corn bread in this stuffing for turkey, chicken or pork loin chops. You can freeze what you don't use for future meals.

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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.

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.

In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool.

In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.

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).

Cornbread and Sausage Stuffing

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