Cornbread stuffing

  • 1 batch cornbread (recipe on indian head corn meal bag) loosely crumbled
  • 1 package potato bread stuffing
  • 1 lb loose sausage
  • 1 large onion chopped
  • 1 cup diced celery
  • 2-3 cups stock
  • herbs–parsley, sage, thyme
  • 1 tbsp or so maple syrup
  • salt
  • pepper

Saute sausage until it browns.  Remove sausage and saute onion and celery until onion begins to turn translucent. combine all ingredients in big pot.  transfer to casserole and bake 30 min at 350–basically to heat thru.  It is best made early in the day and allowed to sit so flavors blend.

adapted from Nancy McAlister’s recipe


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