Grandmothers Cornbread and Sausage Stuffing

I love the aroma of a fresh-baked Southern Cornbread Stuffing. Most call it dressing but I have always called it stuffing. If you use store bought cornbread and whitebread dressing, use two part cornbread to one part white bread. The whitebread keeps the stuffing from being too dense.

Ingredients

• 1 stick butter

• 1 cup chopped celery

• 1 cup chopped sweet onions

• 1/4 cup finely chopped fresh sage (2 tablespoons dried sage)

• 13- x 9-inch pan of cornbread, dry and crumbled

• 2 - 3 cups white bread, cubed and dry

• 3 large boiled eggs chopped

• 3 to 4 cups of chicken broth

• 1 tablespoon freshly ground black pepper

• 1 pound Jimmy Dean Sage Breakfast Sausage

Preparation

1. Preheat oven to 350 degrees

2. Place dried bread and cornbread in a large mixing bowl, toss with fresh sage

3. Brown and drain sausage breaking it up into small pieces while cooking.

4. Add cooked sausage and boiled eggs to the large mixing bowl and lightly toss

5. Place butter in a saucepan over medium heat. Once melted add vegetables and soften for 3 minutes

6. Add chicken stock, pepper, and if using dried sage add it. Bring to boil and remove from heat.

7. Slowly pour stock mixture over bread mixture in bowl while gently stirring until well mixed

8. Place into a greased or buttered casserole dish and bake for 30 to 45 minutes

Keywords: side, thanksgiving