Serves: 8
Total Calories: 332

1 (8 1/2-ounce) package corn bread and muffin mix
1 cup celery chopped
1/2 cup onion chopped
3 tablespoons butter or margarine
1 cup carrot shredded
3 1/2 teaspoons poultry seasoning
1 teaspoon salt
1/4 teaspoon black pepper
4 cups French bread 1/2-inch cubed
3/4 pound pork sausage bulk pork sausage
1 teaspoon chicken bouillon
1 1/2 cups water boiling

Prepare and bake corn muffin mix according to package directions for corn bread cool. Coarsely crumble (you will need 4 cups) cover and set aside if not using immediately.


In a 5-quart Dutch oven over medium heat, sauté celery and onion in butter for 8 minutes. Add carrot and sauté for 2 minutes until onion is limp and transparent. Remove from heat.

Stir in poultry seasoning, salt and pepper. Add crumbled corn bread, bread cubes and cooked sausage toss to mix. Dissolve bouillon granules in boiling water. Sprinkle over mixture and toss lightly until well moistened. (Mixture will be soft.)

Use to stuff a 10-pound turkey or bake in a greased covered casserole in a preheated 375° oven for 20 to 25 minutes.

*For a less sweet stuffing, use your own corn bread recipe it usually has less sugar than corn muffin mixes.

Nutritional Facts:

Serves: 8
Total Calories: 332
Calories from Fat: 190

More Recipes from the Current Calendars Cookbook:
Corn Bread 'n' Sausage Stuffing
Creamy Pumpkin Soup
Farmhouse Supper Soup
Grandma's Stuffed Eggs
Hearty Stuffed Peppers
Herbed Zucchini
Homestyle Ham Loaf
Old World Steak Pie
Orange Rice Custard
Strawberries in Ginger Cream
Traditional Gingerbread