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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.

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