Southwest Cornbread Sausage Stuffing

Servings: 6-8
Products Used: Field Fresh Celery & Celery Hearts, Organic Celery & Celery Hearts, Artisan Sweet Italian Red Onion

  • 1 large Tanimura & Antle Artisan Sweet Italian Red onion, sliced with layers intact 
  • 4 stalks Tanimura & Antle Celery, chopped 
  • 1 box of prepared cornbread, diced and let out to air dry/get slightly stale OR 2 (6 oz) packages of cornbread stuffing mix 
  • 1 lb ground pork sausage 
  • 2 Tbsp. butter, melted 
  • 1 tsp. poultry seasoning, or Italian seasoning is fine too 
  • 1 (14.5 oz) can chicken broth
  1. Prepare cornbread-stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C).
  2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown; drain.
  3. In a large bowl, mix cornbread stuffing, sausage, onion, celery, butter, poultry seasoning and desired amount of chicken broth.
  4. Transfer mixture to a medium baking dish. Cover with tin foil and bake 30 minutes in the preheated oven, until lightly browned. May take up to 45 minutes.