Recipe Collection |  Share a Recipe 


Originally shared on the web 01/30/2013

8” square day old cornbread, cut into 1/2 inch cubes
1 lb. sweet Italian ground pork sausage
2 small onions, finely chopped
6 stalks celery, finely chopped
2 cloves garlic, minced
1 T. dried sage
Optional: 1/2 c. pine nuts, toasted, 1 c. chicken broth, 1/4 c. butter, melted, salt & pepper to taste.

Spread cornbread evenly on a baking sheet. Bake at 350 degrees for 20 minutes, or until golden brown. Brown sausage in a large skillet over medium-high heat; drain, reserving one teaspoon of drippings in pan. Add onion, celery and garlic to drippings in pan sauté over medium heat until tender. Combine sausage, onion mixture, cornbread, sage and pine nuts, if desired, in a large bowl and mix well. Add chicken broth and melted butter and toss to combine. Season with salt and pepper to taste. Transfer to a greased 13x9” baking dish. Bake, uncovered, at 350 degrees for one hour or until golden. Makes 8 to 10 servings.