Sue Freeman 8-5-98
Sausage Stuffing
3/4 pound bulk pork sausage
3/4 cup finely chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery (1 stalk)
1/2 cup margarine or butter
2 eggs
1 teaspoon poultry seasoning
1/8 teaspoon pepper
5 cups dry white bread cubes (7 slices)
5 cups crumbled corn bread
3/4 cup toasted chopped pecans
1 to 1-1/2 cups chicken broth
Preheat oven to 325 degrees F.
In a large skillet cook sausage till brown. Drain, reserving 2
tablespoons of the drippings. Set aside.
In same skillet cook onion, green pepper, and celery in
margarine or butter till tender.
In a large bowl use a fork to beat eggs; stir in poultry seasoning
and pepper. Add bread cubes and corn bread; toss till coated.
Add sausage, reserved drippings, vegetables, and pecans. Add enough broth
to moisten (3/4 to 1 cup), tossing to mix well.
Use to stuff one 10-pound turkey or place any remaining stuffing in a
casserole; drizzle with enough of the remaining chicken broth
(1/4 to 1/2 cup) to make a stuffing of desired moistness.
Bake, covered, for 40 to 45 minutes or till hot.
Makes 10 to 12 servings.