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
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 hot
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, in a 325° oven for 40 to 45 minutes or till hot. Makes 10 to 12 servings.