Ingredients
- 2 packages 14oz cornbread mix (prepared according to package instructions)
- 1 package mild or hot sausage, browned*
- 3 cups dry Braum’s sourdough bread, cut into cubes
- 1 cup celery, chopped*
- 1 onion, chopped*
- 3 cups chicken broth
- 1 teaspoon sage
- 1 teaspoon thyme
- 1 stick Braum’s butter, melted*
- 2 eggs, beaten*
Instructions
- In a medium sized saucepan, sauté the celery and onion in the stick of butter.
- Once they are soft, pour the veggies and butter into an extra large bowl.
- Add in the bread cubes, crumbled cornbread, sausage, sage and thyme.
- Pour warm broth over the mixture and stir till combined.
- Cover and allow to set up overnight in the refrigerator.
- The next day: preheat oven to 350 degrees.
- Add in the 2 beaten eggs and stir well.
- If the stuffing is too thick, add additional hot water.
- Spray a baking dish with nonstick cooking spray then pour in the stuffing mix.
- Cook for 45 minutes covered and the last 15 minutes uncovered.
