Country Corn Bread Sausage Stuffing

• 1 recipe (about 8 c.) Quaker or Aunt Jemima corn bread, crumbled
• 6 c. soft bread cubes
• 1 (1 lb.) pkg. Bryan sausage, ground
• 1/2 to 1 tsp. sage
• 2 c. chopped celery
• 1 c. chopped onion
• 2 eggs, beaten
• 1 (10 1/4 oz.) can condensed chicken broth
• 1 (12 to 16 lb.) turkey

1. Bake corn bread as directed on package.
2. Cool and crumble into large bowl.
3. Add bread cubes and set aside.
4. Cook sausage with sage until meat is done.
5. Drain and discard grease.
6. Saute celery and onions and add to sausage mixture.
7. Add eggs and chicken broth to combined breads.
8. Toss lightly.
9. For more moist stuffing, add 1/4 cup water.
10. Lightly spoon stuffing into turkey.
11. Bake as directed.
12. Place remaining stuffing in a 1 to 1 1/2-quart casserole.
13. Cover.
14. Bake 35 to 40 minutes.
15. Makes 12 cups.

recipe, bread cubes, bryan sausage, sage, celery, onion, eggs, condensed chicken broth, turkey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268051 (may not work)