Cornbread & Sausage Turkey Stuffing (Turkey Dressing)

• 4 (16 ounce) packages dry corn bread mix

• 6 cups dry bread crumbs
• 1 pound sausage
• « cup margarine
• 2 cups chopped onion
• 4 cloves garlic
• 1/3 cup chopped green bell pepper
• 3 cups chopped celery
• 2/3  cup chopped fresh parsley
• 2 tablespoons poultry seasoning
• 1 teaspoon dried sage
• 1 teaspoon salt
• 8 cups chicken broth
• 2 eggs, beaten

Method

Prepare the cornbread according to package instructions. Once cornbread is cooled, crumble it into a large bowl. Stir in the bread crumbs.

Preheat oven to 350 degrees F (175 degrees C).

In a large pot, sauté sausage in margarine with the onion, garlic, green bell pepper and celery until tender.  Stir parsley, poultry seasoning, sage and salt into the mixture. Pour broth, eggs and   cornbread/breadcrumbs into the mixture; mix until the ingredients stick together easily. Transfer to a 9 x 13 inch pan.

Bake covered in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

Yield: 12 cups

Contributor: Pat Ciesla

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