Country Corn Bread Stuffing

• 2 c. celery slices
• 1 c. chopped onion
• 1/4 c. butter or margarine, melted
• 6 c. soft bread cubes
• 1/2 to 1 tsp. sage
• 3/4 c. water
• 2 eggs, beaten
• 1 (8 or 9-inch) pan Quaker or Aunt Jemima corn bread, cooled and crumbled (about 8 c.)
• 1 lb. pkg. Jimmy Dean special recipe pork sausage, cooked and drained
• 1 (10 3/4 oz.) can condensed chicken broth
• 1 (12 to 16 lb.) turkey

1. In small skillet saute celery and onion until tender.
2. In large bowl combine celery mixture, corn bread, bread cubes, sausage and sage; mix well.
3. Add broth, water and eggs.
4. Toss lightly until bread is thoroughly moistened.
5. (Add 1/2 cup additional water if more moist dressing is desired.) Lightly spoon stuffing into body cavity and neck region of turkey.
6. Truss and roast according to standard roasting directions.
7. Makes enough stuffing for one turkey (about 3 quarts of stuffing).

celery, onion, butter, bread cubes, sage, water, eggs, corn bread, pork sausage, condensed chicken broth, turkey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=749318 (may not work)