CORNBREAD AND SAUSAGE STUFFING
Makes 12 cups

1 (12 ounce) package corn bread mix
1 pound sausage, cooked and drained
1 tablespoon butter
3/4 cup chopped onion
3 stalks celery, chopped
1 teaspoon dried thyme
2 teaspoons ground sage
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup vegetable broth

One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.

In a sauté pan, cook onion and celery in butter until soft. Remove from heat, allow to cool.

In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.

In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C).

CORNBREAD DRESSING 1

1 cup diced onion
1 cup diced celery
1/2 cup butter, softened
4 cups crumbled baking powder biscuits
4 cups crumbled cornbread
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 (14.5 ounce) cans chicken broth
1/8 pound pork sausage
2 hard-cooked eggs
1 teaspoon dried sage (optional)


Preheat oven to 350 degrees F (175 degrees C).

In a small pot, combine onion, celery, margarine and chicken broth. Bring to boil and cook vegetables until tender.

In a 2-quart casserole dish, combine cornbread, biscuit crumbs, salt, pepper, sausage, chopped eggs and sage. Pour broth and vegetables over bread mixture, and stir until combined.

Bake dressing for 30-45 minutes.
Makes 6 servings

CORNBREAD DRESSING 2
Makes 10 to 12 servings

1 (3 pound) whole chicken
10 cups crumbled cornbread
8 biscuits, crumbled
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup chopped onion
1 cup chopped celery
1 teaspoon salt
2 teaspoons ground black pepper
1 teaspoon ground sage
8 eggs, beaten

Place chicken in a small pot with enough water to cover. Bring to boil, reduce heat, and simmer for 30 minutes or until chicken is done.

Remove chicken from pot, set aside to cool. Remove skin and bones, chop meat and save for dressing. Strain and reserve broth for dressing.

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, combine cornbread, biscuits, chicken soup, onion, celery, salt, pepper, sage and eggs. Stir well. 30 minutes before baking, add a desired amount of reserved chicken and enough broth to soak dressing.

Place dressing in two 4 quart casserole dishes, bake for 30 minutes or until top is browned and center is firm.

CORNBREAD DRESSING 3

Makes 12 to 18 servings

2 (16 ounce) packages dry corn bread mix
1 onion, diced
1 clove garlic, minced
1 bunch celery, chopped
6 hard-cooked eggs, chopped
1 teaspoon rubbed sage
2 (14 ounce) cans chicken broth
2 cups turkey stock
salt and pepper to taste

Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.

Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.

Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).

CORNBREAD DRESSING 4
Makes 10 servings

1 (9 x 9 inch) pan cornbread
8 slices white bread, lightly toasted
2 tablespoons butter
1 onion, chopped
1/2 pound Portobello mushrooms, sliced
2 teaspoons granulated garlic
2 teaspoons ground black pepper
1 egg, beaten
1 cup white wine
1/2 cup chicken broth

In a heavy skillet over medium heat, melt the butter and add onions and mushrooms. Sauté until mushrooms release liquid and onions soften.

Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.

Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.

Makes enough to stuff a 12 to 14 pound turkey with about 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in a 325 degree F (165 degrees C) oven for 40 minutes.