Cornbread and Sausage Stuffing

Ingredients

• 1 pound Bass Farm Sausage (Hot or Mild)
• 4 tablespoons of butter or margarine
• 1 large onion (diced)
• 6 cups white bread cubes (about 12 slices)
• 1 8-inch square pan cornbread (crumbled)
• 3/4 tablespoon of salt
• 3 large celery stalks (diced)
• 2 cups water
• 1/2 tablespoon pepper
• 1/2 tablespoon rubbed sage
• 1/2 tablespoon thyme leaves

Instructions

1. Cook and crumble pork sausage in a large Dutch oven over medium heat (stirring to brown).
2. Move sausage to a large bowl.
3. To drippings in pan, add butter, celery, onion, and cook until tender, stirring occasionally.
4. Add sauteed vegetables and all other ingredients to sausage in pan, toss to mix well.
5. Use to stuff 12 to 16 pound turkey. Or spoon stuffing into a 13" x 9" baking dish; Cover with foil and bake in a 325 degree oven for one hour.
6. Uncover and bake 15-20 minutes longer til brown.
7. Makes 12 cups, or 24 half-cup servings.