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Cornbread and Sausage Dressing

Cornbread and Sausage Dressing
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Add a cornucopia of vegetables, herbs, and sausage to packaged cornbread mix for a heart-warming, filling dish.

Prep Time:
40 Min
Total Time:
1 Hr 50 Min
Makes:
24 servings (1/2 cup each)
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INGREDIENTS
2pouches (6.5 oz each) Betty Crocker® cornbread and muffin mix
2/3cup milk
1/4cup butter or margarine, melted
2eggs
3medium stalks celery, chopped (1 1/2 cups)
1large onion, finely chopped (1 cup)
4cloves garlic, finely chopped
1lb bulk hot pork sausage
1/4teaspoon crushed red pepper flakes
1jalapeño chile, seeded, finely chopped
2cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed
1 1/2teaspoons chopped fresh or 1/2 teaspoon dried sage leaves
1 1/2teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1teaspoon salt
1/2teaspoon pepper
1 3/4to 2 cups Progresso® chicken broth (from 32-oz carton)
DIRECTIONS
1.Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, stir muffin mixes, milk, butter and eggs just until moistened (batter will be lumpy). Spread batter in pan. Bake 10 to 12 minutes or until golden brown. Cool in pan 10 minutes. While still in pan, cut warm cornbread into 1/2-inch cubes. Fluff cubes. Bake 10 minutes. Stir cubes; bake 10 to 15 minutes longer or until golden brown on top.
2.Meanwhile, in 10-inch skillet, cook celery, onion, garlic and sausage over medium-high heat 7 to 10 minutes, stirring frequently, until sausage is until no longer pink; drain if desired. Stir pepper flakes and chile into sausage mixture.
3.In another large bowl, place cornbread cubes, sausage mixture and remaining ingredients. Stir gently, adding enough broth to moisten bread cubes but not make mixture mushy.
4.Spoon dressing into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; bake 25 to 30 minutes or until hot in center.
High Altitude (3500-6500 ft): Use 2 cups chicken broth. In step 1, after stirring cubes, bake 7 minutes; stir again and bake 3 to 8 minutes longer.
High Altitude (3500-6500 ft):

Use 2 cups chicken broth. In step 1, after stirring cubes, bake 7 minutes; stir again and bake 3 to 8 minutes longer.

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