Fry 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|
|Calories from Fat: 423 (64%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 662
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