Shelly's Recipe

CORNBREAD AND SAUSAGE STUFFING I

Category: Dressing and Stuffing

1 lb fresh bulk sausage
1 1/2 cups chopped onion
1/2 cup chopped celery
8 cups crumbled cornbread or mixed with dried bread cubes
1 1/2 cups pecans, chopped, optional
1/4 cup dry sherry, chicken stock and chopped fresh parsley
1/2 tsp dried thyme
1/4 tsp nutmeg, oregano and sage
12 tbsp butter, melted
Salt and pepper, to taste

Cook sausage, breading up lumps, until no longer pink. Drain thoroughly; place in a large bowl. Saute chopped vegetables and spices in 1-2 tbsp sausage fat until soft. Drain; add to sausage. Add remaining ingredients. Toss gently but thoroughly. Cool to room temperature. Stuff bird and roast according to favorite recipe. Bake excess in a greased casserole dish, covered, at 350 for 1 hour and additional 30 minutes uncovered or until slightly browned on top.