Corn Bread Stuffing
1/2 lb. Pork Sausage or Italian Sausage
2 cups dry Italian Bread, cubed
2 cups dry Corn Bread, crumbled
1 tsp. Salt
1/4 tsp black Pepper
1 tsp. rubbed Sage, or more to taste
1 stick of Butter
1 Onion, diced
2 Ribs Celery, chopped
Hot Chicken Broth, canned is fine
In skillet, crimble sausage as you cook it. When meat is cooked, drain well while preparing rest of stuffing.
In a 3 quart saucepan, melt butter and saute onion and celery until tender. Add rest of ingredients including drained sausage. Toss to mix. Add enough hot chicken broth until stuffing just holds together when you squeeze a handful of it. If you get it to wet, it will pack down on you and you want a nice light texture for stuffing.
Be sure and taste your stuffing, corn bread stuffing often times needs more sage. Add now if it does and keep tasting until you have the flavor you want.
Yields: 1 Quart