Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts.
Preheat oven to 350 degrees. In a large skillet, melt butter. Add onion,
celery, and bell pepper; saute 5 minutes. Stir in poultry seasoning, thyme,
and garlic powder.
Combine cornbread, vegetable mixture, and sausage. Add broth; toss gently.
Spoon into 13 x 9 inch baking dish. Bake 30-35 minutes. Makes 10 cups.
NOTES : I substituted 1/2 teaspoon ground thyme for the thyme leaves, and
3/4 pound sausage. Two packages of Jiffy corn bread mix provided the base
for this (used about 1 3/4 of the baked cornbread from the two). I made
this in the morning up to the adding of the broth and stored it in the
refrigerator, took it out of the frig to warm up a bit about a half hour
before putting it in the oven, and adding broth just before cooking. I
think I'll add a little more liquid than this next time, as I found it just
a little dry. Very good though.
Recipe by: McCormick Seasoning
Posted to TNT - Prodigy's Recipe Exchange Newsletter by MJSpence@aol.com
on Dec 2, 1997
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!