Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter
  • 2 medium sweet onions, (chopped)
  • 3 celery stalks, (chopped)
  • 1 pound Johnsonville ground sausage
  • 1 1/2 teaspoons dried sage
  • 1 teaspoon poultry seasoning
  • 4 cups crumbled cornbread
  • 5 cups herb seasoned stuffing mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg, (lightly beaten)
  • 1 (10.5-ounce) can condensed cream of chicken soup
  • 2 to 2 1/2 cups chicken broth
  • 2 tablespoons butter, (cut into slivers)

Instruction

  • Preheat oven to 350 degrees and lightly grease a casserole dish.
  • Add ground sausage to a pan and cook until no longer pink, breaking it apart with a wooden spoon as it cooks. Remove from pan and drain on paper towel-lined plate.
  • Wipe pan clean and heat 4 tablespoons of butter. Add onion and celery. Cook until soft, about 6 to 8 minutes. Return sausage to skillet.
  • Add sage and poultry seasoning to skillet and give it a good stir. Remove from heat and transfer mixture to a large bowl.
  • Add crumbled cornbread and stuffing mix to bowl along with all other ingredients except slivered butter. Stir well and pour into prepared casserole dish.
  • Scatter slivered butter on top. Place in oven and bake for 30 to 35 minutes.