Country Corn Bread Stuffing

Name: Country Corn Bread Stuffing
Ingredients: 2 c. celery slices; 1 c. chopped onion; 1/4 c. butter or margarine, melted; 6 c. soft bread cubes; 1/2 to 1 tsp. sage; 3/4 c. water; 2 eggs, beaten; 1 (8 or 9-inch) pan Quaker or Aunt Jemima corn bread, cooled and crumbled (about 8 c.); 1 lb. pkg. Jimmy Dean special recipe pork sausage, cooked and drained; 1 (10 3/4 oz.) can condensed chicken broth; 1 (12 to 16 lb.) turkey

11 ingredients

7 steps

Ingredients

2 c. celery slices
1 c. chopped onion
1/4 c. butter or margarine, melted
6 c. soft bread cubes
1/2 to 1 tsp. sage
3/4 c. water
2 eggs, beaten
1 (8 or 9-inch) pan Quaker or Aunt Jemima corn bread, cooled and crumbled (about 8 c.)
1 lb. pkg. Jimmy Dean special recipe pork sausage, cooked and drained
1 (10 3/4 oz.) can condensed chicken broth
1 (12 to 16 lb.) turkey

Directions

1

In small skillet saute celery and onion until tender.
2

In large bowl combine celery mixture, corn bread, bread cubes, sausage and sage; mix well.
3

Add broth, water and eggs.
4

Toss lightly until bread is thoroughly moistened.
5

(Add 1/2 cup additional water if more moist dressing is desired.) Lightly spoon stuffing into body cavity and neck region of turkey.
6

Truss and roast according to standard roasting directions.
7

Makes enough stuffing for one turkey (about 3 quarts of stuffing).