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Cornbread and Sausage Stuffing
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| 13x | 11 pan of cornbread dried out |
| 2 lbs | herbed pork sausage |
| 6 ribs | celery |
| 2 c | chopped onion |
| 2 chopped peppers | |
| 1 c | chopped parsley |
| 3 cloves | garlic |
| 1-2 c | chopped pecans |
| 16 oz | water chestnuts with water |
| 1 t | ground sage |
| 1/2 t | ground thyme |
| 1/2 t | ground marjoram |
| 1/2 t | ground savory |
| 4 t | salt |
| 1 t | pepper |
2 eggs slightly beaten
Milk and chestnut liquid equal to 2 cups
Crumble cornbread and let dry out. Brown sausage in dutch oven. Take sausage out and set aside. Stir celery, onion, peppers,parsley, and garlic into dutch oven. Cover and cook over low heat 5 minutes until veggies have softened lightly. Remove from heat and pour into cornbread along with sausage and stir. Add pecans, chestnuts, and herbs. Toss gently to mix thoroughly. Stir in eggs and then as much liquid as needed to make a moist stuffing. Spoon into turkey. Remaining stuffing can be placed in foil with butter, sealed, and chilled. Add to oven 45 min before turkey is done.
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