Your own cornbread recipe or easy corn muffin mix or can be used to prepare this traditional family favorite holiday dish.

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Recipe Summary

prep:
30 mins
cook:
1 hr 15 mins
total:
1 hr 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare cornbread according to package directions for a double recipe, using broth in place of the liquid. Let cool 30 minutes before coarsely crumbling in a large mixing bowl; set aside.

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  • Preheat oven to 400 degrees F.

  • Heat oil in a large non-stick skillet over medium-high heat. Cook sausage until browned, stirring frequently; remove and set aside.

  • Add 1/2 cup of broth, celery, onion and sage to sausage drippings in skillet. Bring to a boil over medium-high heat; reduce heat to medium-low. Cover and cook 10 to 12 minutes or until celery is tender. Stir in black pepper and remove from heat.

  • Stir sausage and celery mixture into cornbread. Add remaining broth and egg; gently stir until just moistened. (For moister stuffing, add 1 cup additional broth.) Spoon into an 11x7-inch baking dish coated with non-stick cooking spray. Bake, uncovered, 25 minutes or until golden brown.

Note:

Eight cups coarsely crumbled cornbread of your own recipe can be used instead of cornbread prepared from mix.

Tips:

May use or smoked turkey sausage, thinly sliced instead of pork sausage.

May use College Inn(R) Turkey Broth instead of Chicken Broth.

Nutrition Facts

381 calories; protein 12.1g; carbohydrates 42.9g; fat 17.7g; cholesterol 49.1mg; sodium 1713.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/30/2018
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