Cornbread Dressing

Prep = 10 min; Inactive = 0 min;  Cook = 45 min; 4 servings

Ingredients

• 2 8 oz packages Jiffy cornbread mix
• 1 pound Jimmy Dean sausage
• 3/4 cup chopped onions
• 3 stalks chopped celery
• 1 teaspoon thyme
• 2 teaspoons sage
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• chicken broth

Directions

One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a saute pan, cook onion and celery in olive oil until soft. Remove from heat, allow to cool.
In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.
In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F for 30 minutes or until heated to 160 degrees F (70 degrees C).
Top with chicken broth as needed