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Sausage and Sage Cornbread Stuffing Recipe

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Sausage and Sage Cornbread Stuffing

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Serves 6

A delicious step up for traditional stuffing.


3 boxes cornbread mix
1 package breakfast sausage, 16 oz.
1 onion, finely chopped
1 cup grated carrots
1 cup finely chopped celery
3 cloves garlic, finely chopped
1/4 cup melted butter
3 eggs
2 tablespoons chopped parsley
2 tablespoons ground sage
2 tablespoons ground rosemary
16 oz chicken broth
Salt, to taste
Ground black pepper, to taste


  1. Bake cornbread according to package directions. Let cornbread cool.
  2. Crumble cornbread into mixing bowl. Cook sausage and chopped onion, carrots, celery and garlic in skillet until sausage is thoroughly cooked. Add sausage mixture to crumbled cornbread. Mix in melted butter, eggs, parsley, sage, rosemary and chicken broth. Season with salt and pepper.
  3. Preheat oven to 350 degrees F.
  4. Spoon cornbread mixture into a medium pan. Cover and bake for 30-40 minutes.
Course: Side
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