CORNBREAD SAUSAGE AND STUFFING

CORNBREAD SAUSAGE AND STUFFING

 

Makes 2 quarts (enough for a 10-12 pound turkey).

Saute sausage slowly, breaking it up with a fork, until lightly browned and thoroughly cooked. Transfer to large bowl using a slotted spoon. Drain all but 1/4 cup

drippings from skillet. Add onion and celery. Saute until golden.  Add to sausage with remaining ingredients and toss lightly. (This can be doubled.) If not stuffing a bird, put in a casserole.

Cover and bake at 325° for 45 —  60 minutes. Baste with turkey drippings or broth frequently to blend juices and prevent sticking

• 1 1/2 lbs. sausage meat

• 1 c. minced onion

• 1 c. minced celery

• 1 16-oz. pkg. Pepperidge Farm cornbread stuffing

• 1/2 t. sage

• 1/2 t. thyme

• 1 t. Bell’s seasoning

• 1/4 t. pepper

• 1 c. melted butter

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