Ingredients
- 1 package (6 ounces) Cornbread Stuffing Mix
- 1/2 package Jimmy Dean Sage Sausage (16 ounce package)
- 1 cup chopped celery
- 1 cup chopped onion
- 1 1/2 cups chicken broth
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 dashes of pepper
Directions
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Coarsely chop the celery and onion.
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Add the chopped celery and onion to a bowl and set aside.
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Heat a skillet on medium heat.
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Add small to medium size pieces of the sausage to the skillet.
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Cook the sausage.
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You may need to turn the heat down just a tad so the sausage doesn’t get too brown before it’s done cooking.
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After the sausage is done cooking, remove it from the pan and set it on to a paper towel to drain off any excess grease.
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Add the olive oil to the pan that the sausage was in.
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Then add the celery and onions to the pan.
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Add a couple dashes of pepper.
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Sauté the celery and onions until they start to turn translucent (about 8 minutes).
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When the celery and onions are done, turn off the heat and put the sausage back in the skillet and stir all of the ingredients together.
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This is the point where you can stop if you’re making the dish ahead of time. Just add the celery, onions, and sausage to a bowl, cover it, and store in the refrigerator until you’re ready to make the stuffing.
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About 15 minutes before you’re ready to serve the stuffing, add 1 cup of the broth to a pan (reserving ½ cup).
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Then add the butter to the pan.
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Heat the pan on low to medium heat until the butter melts. Then stir in the sausage, onion, and celery mixture.
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Then add the stuffing mix.
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Stir all of the ingredients together.
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Turn off the heat and cover the pan. Let it sit with the lid on for about 8 minutes.
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After about 8 minutes check the consistency of the stuffing and if it’s not moist enough for your liking, add some or all of the remaining ½ cup broth.
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Serve warm.