Aunt Lisa'S Stuffing

Directions

1. 1
   Make cornbread from Jiffy mix. Cut into cubes and toast in 200 degree oven for 30 minutes.
2. 2
   Meanwhile, cook together sweet Italian sausage, chopped onion and chopped celery. Do not drain.
3. 3
   Toss together, in the biggest bowl or pot you have, the cornbread cubes, undrained sausage, onion and celery mixture, chopped pecans, ground sage, salt, pepper and chopped water chestnuts.
4. 4
   Sprinkle with 1-2 cans of chicken broth until moist.
5. 5
   Transfer to a casserole dish. Can sit for a day or two.
6. 6
   Before baking, sprinkle with a little more chicken broth.
7. 7
   Bake at 350 for 30-40 minutes.