Stuffing Recipes

7 cups white breadcrumbs
5 cups cornbread, crumbs
3/4 cup butter
1 cup diced onions
1 cup diced celery
1 lb fresh link sausage, cut up
1 teaspoon salt
1 dash pepper
1 cup chicken broth or bouillon
1 teaspoon sage

10-12 servings
10 mins prep

1. Combine bread crumbs and seasonings.
2. Melt butter in frying pan.
3. Saute onion and celery until tender.
4. Remove the onion and celery.
5. In the same butter, brown the cut sausage links.
6. Remove links.
7. Stir in broth in same butter until hot.
8. Combine all ingredients; tossing gently.
9. Diced, cooked poultry giblets may be used instead of sausage.