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Sage and Sausage Cornbread Stuffing
Serves 10
Ingredients:
3 boxes cornbread mix, 8.5 oz each
1 package spicy breakfast sausage, 12 oz.
1 onion, finely chopped
1 cup carrots, finely chopped
1 cup celery, finely chopped
3 cloves garlic, finely chopped
1/4 cup melted butter
3 eggs
2 tablespoons chopped parsley
2 tablespoons ground sage
2 tablespoons ground rosemary
1 container chicken broth, 32 oz.
Salt, to taste
Ground black pepper, to taste
Ground paprika, for garnish
Directions:
Make cornbread according to package directions.
Preheat oven to 350 degrees F.
Crumble the cornbread into mixing bowl.
Cook the breakfast sausage, celery, onion, carrots and garlic in skillet until sausages are cooked.
Add the sausage mixture to the cornbread. Mix in melted butter, sage, parsley, rosemary, eggs and chicken broth.
Place mixture in medium baking dish. Cover with aluminum foil and bake for about 35 minutes. Sprinkle with paprika before serving.
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