CORNBREAD & SAUSAGE STUFFING

Cornbread & Sausage Stuffing image

Provided by Mary Scheffert

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 10

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1 lb sausage (hot or mild, any brand you like)
1 1/2 cups onions, chopped
1 1/2 cups celery, chopped
5 cups dry, day old bread, cut in cubes
cornbread, crumbled (I use a boxed mix for this recipe, 1 8" pan)
2 teaspoons rubbed sage
1 teaspoon marjoram
1/2 teaspoon black pepper
2 -3 cups chicken broth (I use fat free)
2 tablespoons butter or 2 tablespoons margarine

Steps:

Cook sausage in large skillet until browned; remove with slotted spoon& drain.
Saute onion& celery in remaining sausage drippings until tender.
Combine sausage, sauteed vegetables, bread cubes, cornbread, sage, marjoram& pepper in a large mixing bowl; blend well.
Moisten with chicken broth.
Mixture can be stuffed into turkey, or placed into a greased 13x9 baking dish& dot with butter.
Cover& bake 20 minutes at 350F; uncover& bake 10 minutes more, or until golden brown.