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Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add celery, onion, bell pepper and sausage; cook and stir 5 to 6 minutes or until vegetables are softened. Stir in poultry seasoning, thyme and garlic powder.
Mix crumbled corn bread and the sausage mixture in large bowl. Add stock; 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.