| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Stuffing | 6 | Servings | |
INGREDIENTS
| 6 | tb | Butter |
| 1 | c | Chopped onion |
| 1 | c | Chopped celery |
| 1/2 | c | Chopped green bell pepper |
| 2 | ts | Poultry seasoning |
| 1 1/2 | ts | Thyme leaves; see note |
| 1 | ts | Garlic powder |
| 10 | c | Cornbread; cooked, crumbled |
| 1/2 | lb | Sausage; cooked, crumbled |
| 13 1/2 | oz | Chicken broth; 1 can |
INSTRUCTIONS
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
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