Cornbread Sausage Stuffing.
Sweet Italian Sausage or Breakfast Sausage-1/4 lb.
Cornbread-5 1/2 to 6 cups crumbled.
Butter-2 Tablsp.
Onion-1 medium chopped
Celery-1 cup, chopped
Fresh Parsley-1/4 cup
Thyme-1/2 tsp.
Salt-1/2 tsp.
Pepper-1/2 tsp.
Chicken Broth-3/4 to 1 cup
Egg-1, beaten.
In a saucepan cook the sausage until thoroughly cooks. Make
sure you break the sausage into pieces while cooking. Remove
from pan. Reserve the drippings. Crumble the cornbread into a
large bowl. Set aside. Add the butter to the saucepan with the
sausage drippings. Cook the inion, celery, parsley, thyme,
salt and pepper until tender. Add in the cornbread and sausage
pieces. Place the stuffing mixture into a greased pan. Mix the
egg and the broth well. Pour the egg and broth over the
stuffing and bake at 350 degrees for 25 minutes or until
golden
