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Suggest a better descriptionFry sausage in butter for 3 minutes in a heavy pan over medium heat. Add onion and celery, cover and cooke for 10 minutes until vegetables are soft. Add pepper and cook, covered, for 5 minutes. In a large bowl, mix cornbread, sausage and vegetables (including pan juices) with thyme and sage. Moisten with stock until mixture is moist enough to hold together when molded in a large spoon. Taste for salt and pepper. Place in a buttered casserole dish, cover and bake for 45 minutes at 350 degrees.
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Serving Size: 1 Serving (817g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 662 | ||
Calories from Fat: 423 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47g | 63 % | |
Saturated Fat 29.4g | 147 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 121.5mg | 37 % | |
Sodium 551.3mg | 19 % | |
Potassium 1391mg | 37 % | |
Total Carbohydrate 57.4g | 17 % | |
Dietary Fiber 13.6g | 54 % | |
Sugars, other 43.8g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database 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: 662
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