3 boxes Jiffy Cornbread mix, or homemade (I double my cornbread recipe found here)
3 pieces of white bread, leave out overnight to dry out
2 packaged rolls of regular Jimmy Dean sausage
1 large Onion, diced
1/2 to 1 1/2 teaspoons of ground thyme (to taste)
2 eggs
2 cups chicken broth
Pepper (not a lot)
Bake cornbread the day before and leave out uncovered overnight. Bake according to package instructions in a 13x9 inch pan.
Crumble cornbread and white bread with hands in a large bowl (may run white bread through blender).
Brown sausage in frying pan and drain and rinse when no longer pink. Chop onion in separate frying pan, simmer 10-15 minutes (do not brown).
Put sausage and onion in bowl with cornbread. Add thyme (may want more thyme, taste to check before adding eggs). Add beaten eggs to bowl. Add 1 cup of chicken broth. Pour just enough broth on cornbread mix to make moist, not wet. You may not use all the broth. Add a little salt and pepper.
Bake at 350˚ or the temperature the turkey bakes at (usually 325˚). Put stuffing in turkey (best if in turkey), or in a greased pan (if all the stuffing doesn’t fit in turkey, put extra in pan).
If in pan wrap foil over pan and cook for 30 minutes. Then remove foil and cook 10 more minutes.
