Prepare cornbread mix, add 2 T honey to batter. Bake according to package, let cool. (prepare one day ahead of time if possible)
Preheat oven to 350
Brown sausage in heavy skillet over medium-high heat until browned. Drain, reserving 1 T oil. Place sausage in a large bowl.
Sweat onions & celery with reserved oil until tender and fragrant. Place in bowl with sausage.
Crumble cornbread roughly and add to bowl. Add poultry seasoning and butter. Mix gently.
Slowly add chicken broth until the mixture is moist. Add salt and pepper to taste.
Transfer to 13x9 baking dish. Top with finely chopped fresh sage.
Bake for 30-35 minutes at 350 until set and lightly browned.
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|Serving Size: 1 Serving (106g)|
|Recipe Makes: 10|
|Calories from Fat: 443 (91%)|
|Amt Per Serving||% DV|
|Total Fat 49.2g||66 %|
|Saturated Fat 28.1g||141 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 133.9mg||41 %|
|Sodium 554.3mg||19 %|
|Potassium 149.3mg||4 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 3.4g|
|Protein 8.7g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 486
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