- 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
cornbread as directed on package.
and break into 1-inch chunks.
them on a baking sheet and bake for 30 minutes.
from oven and cool to room temperature.
Meanwhile, brown the sausage and
with a slotted spoon, place in large bowl.
all but 2 tablespoons of the drippings, sauté the
celery and onion until soft.
the thyme, sage, and parsley.
the cornbread and cooked onion celery mixture into the sausage.
the chicken brother and mix well.
Salt & Pepper to taste.