Cornbread Dressing

• 8 medium size cornbread muffins
• 6 slices whole wheat bread
• 8 oz. turkey or pork sausage
• 1 3/4 c. chopped onions
• 1 1/4 c. chopped celery
• 3 eggs
• 2 cans low-sodium chicken broth
• 1 c. evaporated milk
• 3/4 tsp. poultry seasoning
• 1/2 tsp. black pepper
• 2 1/4 Tbsp. parsley
• 1/4 tsp. paprika

1. In large bowl, crumble muffins and bread.
2. Saute sausage, onions and celery in 1 teaspoon oil until sausage is brown. Drain; pat dry with paper towel and crumble into a small bowl. Combine slightly beaten eggs, evaporated milk and chicken broth. Pour over bread crumb mixture; let stand until liquid is absorbed. Add sausage mixture and spices; stir well.
3. Spoon into greased pan and bake for 50 to 60 minutes at 350u0b0.
4. If dressing looks as if it is drying out, cover during baking.

muffins, whole wheat bread, turkey, onions, celery, eggs, chicken broth, milk, poultry seasoning, black pepper, parsley, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=797038 (may not work)