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.)
- Prepare cornbread according to package directions on Martha White cornmeal.
- Cool, crumble and set aside.
- Combine sausage, celery, and onion in large skillet.
- Saute mixture over medium heat until sausage is browned and vegetables are tender; drain well. Pour sausage mixture into large bowl.
- Add cornbread and remaining ingredients in order listed; blend well.
- Stuff mixture into bird; roast according to standard roasting direction.
- 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.
- 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)