Ingredients
- 3/4 lb. bulk sausage
- 3/4 cup finely chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 1/2 cup butter
- 2 eggs
- 1 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- 6 cups dry white bread cubes (7 slices)
- 5 cups crumbled corn bread
- 3/4 cup toasted chopped pecans
- 1-1/2 cups chicken broth
Preparation
Step 1
In large skillet cook sausage until brown. Drain reserving 2 tablespoons of the drippings. Set sausage and drippings aside. In same skillet cook onion, green pepper, and celery in hot butter until tender but not brown. Remove from heat. In large bowl use a fork to beat eggs, stir in poultry seasoning and pepper. Add bread cubes and corn bread until 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 6-9 lb. chicken or other bird. Place remaining stuffing in a casserole, drizzle with enough of the remaining chicken broth (1/4 to 1/2 cup to make stuffing of desired moistness. Bake covered in a 325 degree oven for 40 to 45 minutes or until hot. For 5 cups cornbread you will need two 8-1/2 ounce packages of mix.