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Sausage & Cornbread Stuffing I
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1 pound bulk pork sausage
2 medium onions, diced
4 stalks celery, diced
5 cups cornbread crumbs
3 cups white bread cubes, toasted
2 tsp. rubbed sage
1/4 tsp. pepper
3-3 1/2 cups chicken or turkey broth
2 eggs, beated
celery leaves
Cook sausage, onions, and diced celery in a skillet over medium heat until sausage is browned and onion and celery are tender. Drain. Place in a large bowl; add remaining ingredients except celery leaves, stirring well.
Spoon into a greased 13 by 9 by 2 inch baking dish. Bake at 30 minutes or until thoroughly heated. Garnish with celery leaves.
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