Cornbread Sausage Stuffing

A yummy traditional favorite in the South as a Thanksgiving side. I cut the bread in half and it makes a delicious weeknight meal. Perfect comfort food!

1 Pkg Cornbread Mix (2 pkg. if your making a traditional stuffing)
1 LB Ground Turkey
4 tsp. Jim’s Own Mild Southern Sausage Seasoning
1 – 1 1/2 Cups Diced Onion*
1/2 Cup Diced Carrots*
1/2 Cup Diced Celery*
4 TB Butter
2 Cups Low-Sodium Chicken Broth (add additional broth if extra cornbread is used)

Preheat Oven to 350 Degrees. Grease a 3 Qt Casserole Dish.

Bake cornbread according to package directions except use a 9 x 13 baking dish instead of an 8 x 8. Cut cornbread into 1/2 inch cubes and set out overnight to dry out or set in a warm oven for 2 hrs.

In a large skillet melt butter over medium heat. Add onions, carrots and celery and cook until softened, about 8-10 minutes. Combine turkey and sausage seasoning well and add to skillet. Cook until browned. Remove from heat. Add cornbread and chicken broth and toss lightly. Pour mixture into casserole dish and bake for 30 minutes. Makes 8 – 12 servings.

*To save time buy a 1LB container of pre-diced onion, carrots and celery sold in the produce section of most grocery stores.

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