Cornbread Sausage Stuffing


  • 2 (8.5 ounce) packages dry corn muffin mix
  • 1 (8 ounce) can cream-style corn
  • 2 eggs, beaten
  • 1/2 c plain yogurt
  • 1/4 c milk
  • 8-10 sausage patties
  • 1/2 c butter, melted
  • 1 – 3 c chicken broth

Pre-heat oven to 400°. Grease a 9×13 baking pan. Combine muffin mix, corn, eggs, yogurt, and milk; stir just enough to moisten. Pour batter into prepared pan(s). Bake for 20 minutes or until lightly brown. While the cornbread is baking, brown and crumble the sausage patties. After cornbread cools, crumble it into a large bowl. Add sausage and butter, mix thoroughly. Add broth slowly, stopping when you have reached the desired texture. (NB: For layering in turducken, you want the stuffing to be pretty moist.)


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