Ingredients

The following ingredients have 20 Servings
  • 1 box Jiffy cornbread mix, or your favorite cornbread (prepared according to package directions)
  • 3 tsp olive oil, divided
  • 1 lb pork sausage
  • 1/2 tsp dried thyme
  • 1 stalk celery, chopped
  • 1 small onion, diced
  • 1/2-1 cup chicken stock
  • 2 tsp chili powder, increase if you like spicy foods

Instruction

  • Bake cornbread, I usually do this at least 1 day ahead and let the bread dry out on the counter.
  • Add oil to a frying pan. Add sausage, fry until brown. 
  • Add a few more more teaspoons olive oil and add onion and celery.
  • While onion and garlic are softening, cut cornbread into bite sized pieces. I leave some larger pieces for more texture.
  • Start oven to 350°F.
  • Mix cornbread, sausage onions and celery, thyme and chili powder in large bowl.
  • Add stock. I start with about 1/2 cup and then add more, as needed. You don't want the mixture really wet, but it should be wet enough to hold together when squeezed in your hand.
  • Place mix in muffin tins, sprayed with no cook spray, or stuff chicken, pork, fish or mushrooms. Bake about 30 minutes until nicely browned and crispy.