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Saffie Farris
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  • 1 (12 ounce) package corn bread mix
  • 1 pound Jimmy Dean ground sausage, cooked, drained, and chopped
  • 1 - 2 tablespoon butter
  • 1 large onion
  • 6 stalks celery, chopped
  • 1 teaspoon dried thyme
  • 2 teaspoons ground sage
  • 1 teaspoon garlic powder (not garlic salt)
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup chicken broth
  • Optional:  1 cup of Pecans and/or Cranraisins

    My mom would make this using homemade cornbread cooked in a black cast iron skillet.  However, I cheat.

    You can buy corn bread already made or use a packaged mix. I like Jiffy.  I know it is gross and loaded with sugar but it works!

    Make One Day Ahead

    If you are making the cornbread, either by scratch or mix, cook it a day ahead.  I put all of the powders spices in the cornbread when I cook it.  Let it sit out for a day and get hard.

    Putting It All Together

    • Chop up the Onion and Celery and saute in butter.  Let cool
    • Saute the sausage until brown and crumble up.  Drain and let cool

    In a Large Bowl, crumble up the cornbread, add the sausage and onion/celery mix.  Toss it all together.  If you did not cook the spices into the cornbread, add it now. Optional:   add pecans and/or Cranraisins

    Add the chicken broth, in 1/4 cup increments and mix up.  You don't want it to get soupy.  I make it almost the same consistancy that I like to eat it, sort of soft but not mushy.  It will firm up with cooking.

    Grease a pan with butter and spoon mixture in.  Cook at 350 for 30 minutes or until the top is brown.

    Saffie Farris is the founder of BubbleLife.com. She is an entrepreneur, sales and marketing specialist, wife, mom, dog mom, cooking enthusiast and SMU grad. - Contact Saffie at  
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