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.