Heat oven to 350°F. Have ready a 11/2-qt baking dish.
Break cornbread in pieces into a large bowl.
Place sausage in a large skillet over medium heat and cook, stirring to break up sausage, 8 minutes until browned. Add celery and onion; cook for 5 to 7 minutes until translucent. Stir in sage.
Add sausage mixture, torn white bread and butter to cornbread. Mix well. Whisk broth and eggs in a bowl to combine. Stir into stuffing mixture until blended. Scrape into baking dish and cover.
Bake 30 minutes. Uncover and bake 10 minutes or until top is lightly browned.
Planning Tip: Bake cornbread and tear up white bread 2 days ahead. Leave both out, loosely covered, overnight. Slice celery and chop onion up to 2 days ahead, bag and refrigerate. Make stuffing through Step 4 up to 1 day ahead and refrigerate. Bring to room temperature before baking.
Calories 375 Fat 24g Saturated fat 9g Cholesterol 90mg
Sodium 816mg Carbohydrate 29g Fiber 2g
This recipe has been added to the following public cookbooks:
jimmy's cook book,
Fall Recipes - Recetario de otoño
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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