Cornbread Stuffing

My mom made this every year…enough said. Check your dried sage; replace if it doesn’t smell fragrant. IMPORTANT: This recipe requires planning ahead. It must be refrigerated overnight to allow the cornbread to soak up the liquid. I use Pepperidge Farm Corn Bread, it takes about two-14 oz. bags.I always make a double batch, and place the other half in a greased 13×9 pan. Bake at 350 degrees for 1 hour or until well browned. Serve as a side dish.


1 lb. pork sausage
2 small onions, diced
4 stalks celery, diced
5 cups cornbread crumbs
2 teaspoons dried sage
1/4 teaspoon pepper
3 cans chicken broth
2 eggs

Cook sausage, onions, and celery over medium heat in a skillet until sausage is no longer pink.
Place in a large bowl and add cornbread, sage, pepper, broth, and eggs.
Mix well and refrigerate overnight.
Stuff bird as directed in “Thanksgiving Turkey” section. Do not consume; dispose after using to flavor turkey as it cooks.

Yield:  Enough to stuff a 25 lb. bird