Southern Style Sausage Stuffing

• 1 recipe Martha White cornbread crumbles (5 c.)
• 1 lb. sausage
• 1 c. chopped celery
• 1/4 c. chopped onion
• 5 c. crumbled biscuits or dry bread cubes
• 1 tsp. poultry seasoning
• 1/2 tsp. pepper
• 2 (14 oz. each) cans chicken broth (about 4 c.)

1. Prepare cornbread according to package directions on Martha White cornmeal.
2. Cool, crumble and set aside.
3. Combine sausage, celery, and onion in large skillet.
4. Saute mixture over medium heat until sausage is browned and vegetables are tender; drain well. Pour sausage mixture into large bowl.
5. Add cornbread and remaining ingredients in order listed; blend well.
6. Stuff mixture into bird; roast according to standard roasting direction.
7. Mixture may also be baked in a greased pan at 350u0b0 for 1 hour or until golden brown. Makes about 12 cups stuffing or 10 to 12 servings.
8. Will stuff one 12 to 14 pound turkey.

crumbles, sausage, celery, onion, crumbled biscuits, poultry seasoning, pepper, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=324263 (may not work)