1, 12 ounce package cornbread mix
1 pound sausage, cooked and drained
1 tablespoon butter
3/4 cup chopped onion
2 stalks celery, chopped
1 teaspoon dried thyme
2 teaspoons ground sage
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 to 1 cup chicken broth
Preheat oven to 350F.
Make the cornbread at least 24 hour beforehand.
Cook sausage over medium high heat until browned, drain, crumble, and set aside.
In a sauté pan, cook onion and celery in butter until soft, remove from heat and cool.
In a large bowl, crumble cornbread and add sausage, onions, celery, sage, garlic powder, salt and pepper. Mix thoroughly.
Slowly add broth to stuffing, tossing gently until evenly moist.
Loosely stuff in fowl or casserole dish and bake 30 minutes or until heated to 160F.