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Cornbread and Sausage Stuffing
Ingredients
1 9-inch pan of day-old cornbread
8 ounces of bulk pork sausage
1/2 cup margarine
1 large onion, chopped
1 cup chopped celery
3 to 4 cloves of garlic, minced
1 teaspoon dried sage
1 teaspoon poultry seasoning
1 1/4 cups chicken broth
Directions
Coarsely crumble the cornbread (you should have about 6 cups). Spread cornbread evenly onto a cookie sheet and bake in a preheated 350 degree F oven for about 25 minutes or until dry. Meanwhile, brown the sausage, crumbling with fork as it cooks. Drain on paper towels and set aside. In the same skillet, melt the margarine and cook the onions, celery and garlic for about 10 minutes. Stir in sage and poultry seasoning and cook about one more minute. In a large bowl, combine the onion mixture and the cornbread. Mix well. Pour the chicken broth over until it is moistened, then pour into a 3-quart baking dish. (At this point, you can cover and refrigerate for up to one day.) Bake, covered, at 350 degrees F for about 55 minutes.
Suggestions
If you like your stuffing drier, uncover during the last 15 minutes of baking.