Cornbread Stuffing

• 6 c. cornbread crumbs
• 4 c. biscuit or white bread crumbs
• 3/4 qt. stock, milk or water
• 1 1/2 c. chopped onions
• 1 c. chopped celery
• 6 Tbsp. butter
• 1 roll Bryan pork sausage, browned and drained
• 4 eggs, hard-boiled and chopped fine
• 2 tsp. salt
• 1 tsp. pepper
• 1 1/4 qt. stock
• 1 dash garlic powder
• 1 tsp. poultry seasoning
• 3 green onions
• few sprigs parsley

1. Soak cornbread and bread crumbs in stock.
2. Saute onions and celery in butter until golden brown.
3. Combine crumbs and onion; mix with eggs and seasonings.
4. Add approximately 1 1/4 quarts stock to thoroughly moisten.
5. Mix well.
6. Stuff turkey.
7. If stuffing is baked in separate pan, bake at 325u0b0 for 1 hour.

cornbread crumbs, biscuit, stock, onions, celery, butter, roll, eggs, salt, pepper, stock, garlic powder, poultry seasoning, green onions, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=99015 (may not work)