Amanda Pierce of Oklahoma City, Oklahoma.


3-4 packages cornbread mix in a 9x13 pan (greased)

1/2 pound cooked sausage (mild or hot)

1 small onion, chopped

1/2 cup chopped celery

About 2 cups of warm chicken broth (depending on how moist you like it)

Sage, salt, and pepper to taste (start with 1 tsp each)



Preparation the day before baking:

Bake the cornbread. Then chop up your onion and celery and then sauté them in a very small amount of oil until tender. Next, cut your sausage into patties and place the patties into boiling water. Cook over medium heat for at least an hour. Once the patties have cooled, crumble the sausage into small crumbs. Now put your cooked sausage, celery, and onion in refrigerator. The cornbread can be left out but it needs to be covered.



Directions for the day of baking:

Crumble the prepared cornbread in a large bowl. Then take the sausage, celery, and onion out of the refrigerator. Microwave them for one minute to warm. Now add to cornbread. Next add in sage, salt, and pepper, then stir. Then add hot chicken broth a little at a time and stir. Add broth until as moist as you like it. Taste to see if it needs more seasoning. Now poor this into a greased 9x13 baking pan. Bake at 400 degrees for about 45 to 60 minutes until the top is golden brown. This is a great recipe for Thanksgiving. Enjoy!