I’ve had this recipe for so long that I truly do not remember where I found it! I’ve made it every Thanksgiving for many years and everyone loves it, or at least they are polite enough to eat it and not say anything!
- 1 lb. bulk sausage
- 4 C Chopped celery
- 3 C chopped onion
- 1 C chopped green pepper
- 1 1/2 t savory dried sage
- 1 1/2 t thyme
- salt and pepper to taste
- 1 can (13 3/4 oz) chicken broth, undiluted *
- 3 eggs, slightly beaten
- 3 boxes of Jiffy Cornmeal mix (or 18 corn muffins, made from scratch)
Prepare cornbread and cool.
Preheat oven to 350 degrees. Grease a 9 x 13 pan with butter or Pam.
Saute sausage until lightly brown. Add celery, onion, green pepper, parsley, sage and thyme. Salute 8-10 minutes. Crumble cornbread into large mixing bowl. Add sautéed sausage and veggies. Gradually add chicken broth and eggs and toss lightly. Cook for 1 1/2 hours or until browned and firm. Makes 10 cups or enough for a 12 lb. turkey.
*If I have enough juice remaining from cooking turkey, I will use that instead of chicken broth – or I will combine the broth and turkey juice to have about 14 ounces.