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1 1/2 lbs. sausage

Cornbread Sausage and Stuffing

meat

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1 c. minced onion

Makes 2 quarts (enough for a 10-12 pound turkey).

1 c. minced celery

1 16-oz. pkg.

Saute sausage slowly, breaking it up with a fork, until

lightly browned and thoroughly cooked. Transfer to

large bowl using a slotted spoon. Drain all but 1/4 cup

drippings from skillet. Add onion and celery. Saute until

golden. Add to sausage with remaining ingredients and

toss lightly. (This can be doubled.) If not stuffing a bird,

put in a casserole.

Pepperidge Farm

cornbread stuffing

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1/2 t. sage

1/2 t. thyme

1 t. Bell’s seasoning

1/4 t. pepper

Cover and bake at 325º for 45 – 60 minutes. Baste with

turkey drippings or broth frequently to blend juices and

prevent sticking.

1 c. melted butter

Great Tastes