How to make it

  • Prepare cornbread according to package directions, set aside to cool. To cool faster, slice into thirds to let heat escape.
  • While cornbread is cooling, chop celery and onions and cut bread into cubes, set aside.
  • Cook sausage until well crumbled and no longer pink. Remove sausage from pan and set aside, leaving 2 tbsp of drippings in pan.
  • Add vegetables and seasoning, if using, to pan. Saute until crisp tender. Remove from heat. (I don't use the extra seasoning, I find it flavorful enough without them)
  • Add sausage and bread cubes to vegetables, toss to mix well.
  • Crumble cooled cornbread into large bowl. Add sausage mixture and toss. Add chicken broth 1 cup at a time until desired moistness is achieved.
  • Spoon into 13x9 glass baking dish and bake at 350 degrees 30 - 45 minutes, or until done.

Reviews & Comments 3

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  • lovebreezy 4 years ago
    This may just solve the family problem. Some like cornbread stuffing and others sage. Always have to make both. Will give this a try adding a little sage into the bread mixture too.
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  • 22566 4 years ago
    Thank-you for this very nice sounding recipe.

    Kind Regards

    Joyce
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    " It was excellent "
    momo_55grandma ate it and said...
    luv my dressing this way high5 great post thanks for sharing
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