Back to Recipe Archive

Linda's Cornbread Stuffing

  • 1 pkg (16 oz) cornbread mix
  • 1 stick butter or margarine
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 tsp dried sage
  • 1 cup chicken broth
  • 12 oz bulk pork sausage
  • 1 tsp dried thyme
  • 1 cup dried parsley

Make cornbread as directed on package.

Cool slightly and break into 1-inch chunks.

Place them on a baking sheet and bake for 30 minutes.

Remove from oven and cool to room temperature.

Meanwhile, brown the sausage and with a slotted spoon, place in large bowl.

Discard all but 2 tablespoons of the drippings, sauté the celery and onion until soft.

Stir in the thyme, sage, and parsley.

Stir the cornbread and cooked onion celery mixture into the sausage.

Add the chicken brother and mix well.

Salt & Pepper to taste.