Corn Bread Stuffing

Directions

1. 1
   Saute the onions in the butter in a large skillet until they are just pale gold.
2. 2
   Remove to a mixing bowl.
3. 3
   Add the sausage to the skillet, break it up with a fork, and let it cook several minutes over medium heat.
4. 4
   When it is lightly browned, add the chopped liver.
5. 5
   Brown it for 2 to 3 minutes with the sausage meat, and add it to the onions in the bowl.
6. 6
   Add the corn bread crumbs, salt, pepper, and the rest of the seasonings.
7. 7
   Mix well with the hands and add the Madeira.
8. 8
   Taste for seasoning and stuff the bird.
9. 9
   Variations:
10. 10
    (1) Add 1 cup pecans to the stuffing.
11. 11
    (2) Instead of using sausage, add additional livers5 or 6 chicken livers finely choppedand an additional 1/4 cup Madeira.
12. 12
    (3) Add 3/4 cup pine nuts to the stuffing at the very last minute.