Cornbread, Sausage Stuffing 11/95

Categories:
misc.

7 cup cornbread cubes; see recipe
8 oz italian sausage; casings
1 removed
1 tablespoon vegetable oil
1 1/2 cup chopped onions
1 cup chopped celery
3/8 cup parsley
1 1/4 tablespoon sage
1/2 teaspoon salt
1/2 teaspoon pepper
14 oz can chicken broth ----CORN BREAD----
2 1/2 cup all purpose flour
1 1/2 cup yellow cornmeal
1/4 cup sugar
4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cup buttermilk
1/3 cup vegetable oil
1 whites of 4 large eggs

Cornbread: Heat oven to 400 degrees. Grease a 15x10 jellyroll pan. mix dry ingredients in a large bowl. Stir in wet ingredients until fairly smooth. Spread in the pan. Bake for about 20 minutes. Cool in pan on a wire rack. Leave uncovered 8 hours or overnight to dry out. Cut into 1/2 inch cubes. Store airtight at room temperature up to 1 week.

Yield: 8 servings