Classic Cornbread Sausage Stuffing

• pkg. (8.5 oz. each) corn muffin mix*↗2 pkg.
• tablespoon vegetable oil↗1 tablespoon
• oz. reduced-fat pork sausage or smoked turkey sausage, thinly sliced↗12 oz.
• cups College Inn® Chicken or Turkey Broth, divided↗3 cups
• cups chopped celery1 1⁄2 cups
• cup chopped onion1 cup
• teaspoons dried sage↗4 teaspoons
• teaspoon black pepper↗1⁄2 teaspoon
• large egg, beaten↗1

Step-by-step instructions

1. 1

   Prepare cornbread according to package directions for a double recipe, using broth in place of the liquid. Let cool 30 minutes before coarsely crumbling in a large mixing bowl; set aside.

2. 2

   Preheat oven to 400°F.

3. 3

   Heat oil in a large non-stick skillet over medium-high heat. Cook sausage until browned, stirring frequently; remove and set aside.

4. 4

   Add 1/2 cup of broth, celery, onion and sage to sausage drippings in skillet. Bring to a boil over medium-high heat; reduce heat to medium-low. Cover and cook 10 to 12 minutes or until celery is tender. Stir in black pepper and remove from heat.

5. 5

   Stir sausage and celery mixture into cornbread. Add remaining broth and egg; gently stir until just moistened. (For moister stuffing, add 1 cup additional broth.) Spoon into an 11x7-inch baking dish coated with non-stick cooking spray. Bake, uncovered, 25 minutes or until golden brown.

6. 6

   *NOTE: Eight cups coarsely crumbled cornbread of your own recipe can be used instead of cornbread prepared from mix.