Sage Corn Bread Stuffing
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
1Preheat 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.
2Mix corn bread, vegetable mixture and sausage in large bowl. Add broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
3Bake 30 to 35 minutes or until heated through and lightly browned.