Ingredients
1 pound hot or sweet Italian sausage
1/2 cup butter
1 large onion, chopped
3 stalks of celery, sliced
1 tablespoon chopped fresh sage (or 1 tsp dried)
2 teaspoons poultry seasoning
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
2 eggs
2 1/4 cups chicken broth
10 cups cubed and dried cornbread
1 pound hot or sweet Italian sausage
1/2 cup butter
1 large onion, chopped
3 stalks of celery, sliced
1 tablespoon chopped fresh sage (or 1 tsp dried)
2 teaspoons poultry seasoning
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
2 eggs
2 1/4 cups chicken broth
10 cups cubed and dried cornbread
Instructions
- Preheat oven to 375°F and lightly spray 13 X 9-inch baking dish with non-stick cooking spray.
- Remove sausage from casings and crumble into large skillet set over medium heat. Cook 7 minutes or until cooked through, stirring occasionally. Remove from skillet leaving drippings in pan.
- Add butter, onion, and celery. Cook 5 minutes, stirring occasionally. Remove from heat and stir in sage, poultry seasoning and corn.
- In large mixing bowl, whisk eggs with broth. Gently stir in cornbread and vegetable/sausage mixture until combined.
- Place in prepared baking dish and bake 45-55 minutes or until heated through and golden brown on top.
- Preheat oven to 375°F and lightly spray 13 X 9-inch baking dish with non-stick cooking spray.
- Remove sausage from casings and crumble into large skillet set over medium heat. Cook 7 minutes or until cooked through, stirring occasionally. Remove from skillet leaving drippings in pan.
- Add butter, onion, and celery. Cook 5 minutes, stirring occasionally. Remove from heat and stir in sage, poultry seasoning and corn.
- In large mixing bowl, whisk eggs with broth. Gently stir in cornbread and vegetable/sausage mixture until combined.
- Place in prepared baking dish and bake 45-55 minutes or until heated through and golden brown on top.
