Granny's
Sausage Cornbread Dressing
(16 ounce) package corn bread mix
1 pound sausage of your choice, cooked and crumbled
1 tablespoon butter or olive oil
3/4 cup chopped onion
3 stalks celery, chopped
1 teaspoon dried thyme
2 teaspoons ground sage
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup fat-free chicken or vegetable broth
Directions:
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. n a sauté pan, 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).
The greatest Glory of a free-born People, Is to transmit that
Freedom to their Children.
- William Havard