Cornbread and Sausage Stuffing

10 cups crumbled gluten-free cornbread
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 stick (1/2 cup) butter or margarine
1 package (1 lb.) bulk pork sausage (sage flavored is nice)
1 1/2 cups gluten-free chicken broth
seasoning (salt, pepper, poultry seasoning, sage or garlic, etc.) to taste
optional: 1-2 diced apples

Melt butter in skillet, then add onion and celery and cook until tender.
Fry sausage in separate skillet and drain well.
Add sausage, onion and celery to cornbread and mix.
Add sufficient broth to cornbread mixture to moisten.
Season to taste.
Add diced apples, if desired.

Place stuffing in turkey or in casserole dish and bake at 325 or 350 degrees until browned.

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