Chaurice Sausage Cornbread Dressing

• 1 lb. cornbread, crumbled
• 1 lb. French bread, cut into cubes
• 1/2 lb. butter
• 1 c. diced onion
• 1 c. diced celery
• 1/2 Tbsp. minced garlic
• 4 oz. Chaurice sausage, chopped
• 1/4 c. fresh chopped parsley
• 8 mushrooms, sliced
• 4 Tbsp. sage (ground)
• 1 1/2 Tbsp. marjoram leaves
• 1 tsp. thyme
• 1 Tbsp. poultry seasoning
• 1/2 tsp. minced rosemary
• 1/2 tsp. oregano leaf
• 1/4 tsp. white pepper
• 2 tsp. salt
• 1 1/2 c. chicken or turkey stock
• 2 eggs, beaten

1. Saute the vegetables in the butter until half cooked.
2. Add the seasonings and Chaurice sausage; stir well. Blend the cornbread and bread cubes.
3. Pour the vegetables and herbs over the bread. Add the eggs and stock. Stir well to blend and bake in buttered aluminum half pans at 375u0b0 for 1 hour.

cornbread, bread, butter, onion, celery, garlic, chaurice sausage, fresh chopped parsley, mushrooms, sage, marjoram leaves, thyme, poultry seasoning, rosemary, oregano leaf, white pepper, salt, chicken, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=902034 (may not work)