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Try corn bread stuffing at your next holiday meal. It's sure to become a family favorite. Photo credit: Eva Kosmas from Adventures in Cooking.
6 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green bell pepper
2 teaspoons McCormick® Poultry Seasoning
1 1/2 teaspoons McCormick® Thyme Leaves
1 teaspoon McCormick® Garlic Powder
10 cups coarsely crumbled corn bread
1/2 pound sausage, cooked and crumbled
1 can (14 1/2 ounces) chicken broth
Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add celery, onion and bell pepper; cook and stir 5 minutes. Stir in poultry seasoning, thyme and garlic powder.
Mix corn bread, vegetable mixture and sausage in large bowl. Add broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
Bake 30 to 35 minutes or until heated through and lightly browned.
Substitution Tip: Use 1 3/4 cups Kitchen Basics® Original Chicken Stock in place of the chicken broth.
(Amount per serving)
I have made this the last three years and they all like it and I will be making it again this year for Thanksgiving.
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