Recipe - Corn Bread And Sausage Stuffing

6 tablespoon Butter
1 cup Chopped onion
1 cup Chopped celery
One half cup Chopped green bell pepper
2 teaspoon Poultry seasoning
1 One half teaspoon Thyme leaves; see note
1 teaspoon Garlic powder
10 cup Cornbread; cooked, crumbled
One half pound Sausage; cooked, crumbled
13 One half ounce 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 3035 minutes. Makes 10 cups.

NOTES : I substituted One half teaspoon ground thyme for the thyme leaves, and
Three fourths pound sausage. Two packages of Jiffy corn bread mix provided the base
for this (used about 1 Three fourths 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