• 1 pan of Corn Bread, prepared from XO Baking Co. Corn Bread Mix, cooled and crumbled.
  • ½ cup (1 stick) unsalted butter
  • 1 medium yellow onion, chopped
  • 1 cup chopped celery
  • 2 teaspoons sage
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder
  • 1 recipe for Ground Sausage, cooked and crumbled (See below)
  • 14.5 oz can chicken broth

Sausage Recipe

  • 20 oz. ground meat (pork, turkey, chicken)
  • ¼ teaspoon black pepper
  • 1 teaspoon sage
  • ½ teaspoon sugar
  • ¼ teaspoon nutmeg
  • 1 ½ teaspoon salt
  • ¼ cup water
  1. Mix all ingredients together in large mixing bowl.  Cook and crumble meat in a skillet and set aside for use in the cornbread stuffing.
  2. Preheat oven to 350. Lightly grease a 13×9 Pyrex baking dish. Melt butter in a large skillet over medium heat. Add onion and celery and cook until tender, about 5 minutes.  Stir in sage, thyme and garlic powder.
  3. Mix corn bread, onion mixture and crumbled sausage in a large bowl. Add chicken broth and mix well. Spoon into baking dish. Bake 30-35 minutes or until top is lightly browned.