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
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.
Yields
6 Servings
