Cornbread and Sausage Stuffing Recipe

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).