Cornbread Stuffing

Recipe Ingredients

12 cups	750g / 26oz	Cornbread in 1/2" cubes - (abt 1 lb)
1/2 lb	227g / 8oz	Andouille - cut 1/3" pieces
2 cups	125g / 4.4oz	Chopped onion
1 cup	110g / 3.9oz	Chopped celery
1 teaspoon	5ml	Rubbed sage
1 teaspoon	5ml	Dried thyme
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 1/2 cups	355ml	Chicken broth

Recipe Instructions

In a preheated 400 degree oven toast bread cubes 5 to 7 minutes or until barely golden.

In a large skillet, cook the sausage over moderately-low heat, stirring, until cooked through. Add onions and celery and cook for 3 minutes or until softened.

Transfer to a bowl and add bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning.

Transfer to baking dish and bake at 325 degrees for 20 minutes until heated through and crust forms on top.

This recipe yields 12 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1A21) - from the TV - FOOD NETWORK

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