Sage Corn Bread Stuffing Recipe

To make it easy, use corn bread prepared from a mix in this recipe.
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Update Servings
  • 1/2 cup (1 stick) butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 teaspoons McCormick® Sage, Rubbed
  • 1 teaspoon 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
15 mins
35 mins
1. Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add onion and celery; cook and stir 5 minutes. Stir in sage, thyme and garlic powder.

2. 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.

3. Bake 30 to 35 minutes or until heated through and lightly browned.

Test Kitchen Tips:

  • Prepare and bake 2 packages (8 1/2 ounces each) corn bread mix as directed on package. Cool and crumble to yield 10 cups.

  • One package (16 ounces) corn bread stuffing mix can be substituted for the 10 cups of crumbled corn bread. Increase chicken broth to 2 2/3 cups.
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Nutrition (per serving)
Calories: 323 Calories
Fat: 19 Grams
Protein: 7 Grams
Cholesterol: 73 Milligrams
Carbohydrates: 31 Grams
Sodium: 742 Milligrams
Fiber: 1 Grams

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