1 1/4 cup cornmeal
1 egg
1 cup milk (can use buttermilk or half and half)
3 Tablespoons butter melted
2 stalks celery
1/3 to 1/2 roll bulk pork sausage cooked
3/4 teaspoon poultry seasoning
1/2 teaspoon sage
1/4 cup melted butter
3/4 cup milk or buttermilk, etc, whatever you have
2 eggs, beaten beaten
2 cans chicken broth
Mix the first 4 ingredients and put into a cassarole dish.
Bake at 450 until brown, about 15 to 20 minutes, depending upon your oven.
Toast 6 slices of bread. Any kind of bread.
Leave both of these on your counter over night to dry out.
Saute celery. Cook sausage. Let them completely cool.
Crumble day old cornbread and toast in a very large bowl.
Mix all ingredients together. Let all of this sit in the fridge, uncooked for one day to absorb flavors.
Take out of the fridge early the next day to get to room temp.
Bake 350 for 45 minutes to 1 hour, depending upon your oven.
If you want it crispy around the edges go at least 1 hour, sometimes 5 minutes longer.
Takes 3 days but Glo says it is worth it.