1 1/2 pounds of ground sage pork sausage
4 onions, chopped
2 stalks celery, chopped
6 cups of crumbled cornbread
6 cups of cubed soft white bread
1 cup of chicken broth
2 eggs, lightly beaten
2 teaspoons of poultry seasoning
1 teaspoon of steak sauce
1 tablespoon of salt
Place the sausage in a skillet over medium heat. Cook, breaking sausage apart with a fork, until evenly brown. Set aside, reserving pan drippings. Mix onions and celery into skillet, and cook in the pan drippings until browned. Drain remaining drippings.
In a large bowl, toss together the sausage, onions and celery, cornbread, white bread, broth and eggs. Mix in poultry seasoning, steak sauce, and salt. Stuff turkey just before roasting.
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