Directions:
- 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.
- Ina 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 (if used), garlic powder, salt and pepper. Mix well.
- In 1/4 cup increments, add chicken broth to stuffing mixture until consistency you desire. Toss gently until evenly moist.
- Place in a 2-qt casserole dish and bake at 350 degrees F for 30 minutes.
- If you use this recipe as stuffing, place loosely in the fowl and heat until stuffing is 160 degrees F.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.25 Kcal (1286 kJ) | ||
| Calories from fat | 212.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.61g | 36% | |
|---|---|---|---|
| Cholesterol | 71.27mg | 24% | |
| Sodium | 1262.83mg | 53% | |
| Potassium | 385.45mg | 8% | |
| Total Carbs | 6.06g | 2% | |
| Sugars | 2.22g | 9% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 15.38g | 31% | |
| Vitamin C | 6mg | 10% | |
| Iron | 1.2mg | 7% | |
| Calcium | 45mg | 4% | |
| Amount Per 100 g | |||
| Calories | 174.63 Kcal (731 kJ) | ||
| Calories from fat | 120.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.42g | 36% | |
|---|---|---|---|
| Cholesterol | 40.51mg | 24% | |
| Sodium | 717.72mg | 53% | |
| Potassium | 219.07mg | 8% | |
| Total Carbs | 3.44g | 2% | |
| Sugars | 1.26g | 9% | |
| Dietary Fiber | 0.79g | 6% | |
| Protein | 8.74g | 31% | |
| Vitamin C | 3.4mg | 10% | |
| Iron | 0.7mg | 7% | |
| Calcium | 25.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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