Rating: 4.5 stars
131 Ratings
  • 5 star values: 85
  • 4 star values: 20
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 7

This is a simple make ahead recipe and it freezes well. Use for stuffing turkey, chicken, pork loin chops or bake in a casserole dish. Read through the recipe before beginning, you'll see how simple it is! Chicken or vegetable broth can be used in this recipe.

Recipe Summary

prep:
45 mins
cook:
30 mins
additional:
1 day
total:
1 day 1 hr 15 mins
Servings:
24
Yield:
12 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

Nutrition Facts

141 calories; protein 3.5g; carbohydrates 10.4g; fat 9.5g; cholesterol 14.5mg; sodium 467.1mg. Full Nutrition
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