Method

Preheat oven to 325°F.  Lightly grease a 9x13 inch pan. Set aside.

Prepare cornbread mix according to box instructions. Let cool to room temperature before using.

Put cornbread and bread slices in a blender or food processor. Pulse until they turn into a crumbly mixture.

In a large skillet, cook and stir onions, pepper, celery, and butter until tender but not brown.

In a separate pan, cook sausage over medium-high heat until well browned. Mix into breads.  Add sage, thyme, poultry seasoning, salt, pepper, chopped parsley, onions, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Pour into prepared pan. Bake in preheated oven for 1 hour.

Serves: 8 - 10

Contributor: Junior Trimmer

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Happy Holiday!