nd milk to prepare the cornbread as directed on the box
Saute onions and celery in butter, set aside.
Saute sausage meat until browned, drain.
Preheat oven to 350\u00b0F.
Mix veggies and sausage in large bowl.
Add cornbread, broth, thyme, salt and pepper, and toasted pecans. Bake 30 minutes covered, 15 minutes uncovered.
In large frying pan, lightly brown sausage.
Add celery and onion and cook about 10 minutes.
Mix crumbs, sage and chicken broth.
Add sausage, onion and celery.
Mix well.
Bake in buttered 9 x 12-inch baking dish at 350\u00b0 until browned (depending on oven, can be between 30 and 45 minutes).
Make cornbread per package directions.
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Saute meat and onion in bacon fat.
Add tomatoes, sugar, ketchup and beans, without draining if canned.
Simmer about 10 minutes.
Pour into 1 1/2-quart casserole dish.
Spread your favorite cornbread recipe over.
Bake at 425\u00b0 about 25 minutes. Bread on top will be like cooked cornbread.
For the cornbread; (the cornbread can be prepared up to
Crumble sausage into small pieces and brown.<
Brown sausage in large skillet over medium
Mix Jiffy cornbread mix as directed.
Pour in creamed corn. Brown pork sausage; drain grease.
Pour 1/2 can cornbread mix in a greased baking dish.
Add sausage and cheese.
Pour remaining mixture in.
Bake at 375\u00b0 for 40 minutes or until brown.
Heat oven to 350 degrees F. Coat 12 muffin cups with no-stick cooking spray. Combine stuffing mix and apple in large bowl.
Heat oil in large skillet over medium heat. Add onions and celery, cook 2 to 3 minutes or until tender. Add sausage. Cook 5 to 6 minutes until browned. Remove from heat. Combine sausage mixture, broth and egg with cornbread mixture. Press evenly into prepared muffin cups.
Bake 30 to 34 minutes or until lightly browned. Cool 5 minutes.
Soak cornbread and sandwich bread in chicken broth and water in a large bowl about 10 minutes; stir until liquid is absorbed. Saute onion and celery in butter until tender. Add sausage and cook over low heat until sausage is browned; drain. Add sausage mixture, eggs and pepper to bread mixture; stir well. Spoon dressing into a lightly greased 13 x 9 x 2-inch baking dish. Bake at 350\u00b0 for 1 hour or until lightly browned. Makes 8 servings.
Combine sausage, onions and celery in a large skillet. Cook over medium heat, stirring until sausage is crumbled. Drain well. Combine cornbread and next 4 ingredients in a large bowl. Stir in sausage mixture. Add broth and eggs, stirring well. Spoon mixture into a lightly greased 13 x 9 x 2-inch baking dish. Bake at 350\u00b0 for 45 minutes or until browned. Yield: 10 to 12 servings (9 cups).
To prepare Tex-Mex cornbread add 4 oz. can chopped
Saute the vegetables in the butter until half cooked.
Add the seasonings and Chaurice sausage; stir well. Blend the cornbread and bread cubes.
Pour the vegetables and herbs over the bread. Add the eggs and stock. Stir well to blend and bake in buttered aluminum half pans at 375\u00b0 for 1 hour.
Make cornbread mix as directed.
Cool.
In a large skillet, saute sausage meat, stirring, until browned.
Lift out with slotted spoon.
In drippings in skillet, saute celery, onion, green pepper and parsley until tender 8 to 10 minutes.
Brown sausage and add butter, eggs and bread crumbs. Add all other ingredients. Add broth until moist. Bake at 350\u00b0 for about 30 minutes or until brown.
Brown sausage and onion; drain.
Mix together remaining ingredients.
Add sausage mixture and mix well.
Pour into well-greased large iron skillet.
Bake at 350\u00b0 for 1 hour to 1 hour and 25 minutes.
Preheat oven to 425\u00b0.
Grease 10 1/2-inch skillet.
Brown sausage and onion.
Drain well.
Combine egg, cornmeal, corn, milk and oil.
Stir well.
Pour 1/2 cornbread in skillet.
Layer sausage and cheese.
Spoon remaining batter on top.
Bake 30 to 35 minutes.
Prepare corn muffin mix according to package directions, cool and crumble.
Preheat oven to 350 degrees.
Place sausage in a large, deep skillet and cook over medium high heat until evenly brown.
Drain and set aside.
In skillet over medium heat, slowly cook and stir the mushrooms, celery, onion and garlic until soft. In a large bowl, mix the crumbled cornbread, sausage, mushroom mixture, apple, bread, salt and pepper.
Transfer the mixture to a medium baking dish and bake for 45 minutes or until lightly browned.
In a large saucepan over medium-high heat, cook sausage until browned, stirring to separate meat. Pour off fat.
Stir in water, corn, cheese and parsley. Add stuffing. Mix lightly. Spoon into greased 1 1/2 quart casserole.
Cover and bake at 350\u00b0 for 25 minutes or until hot.