- 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.
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