6 c. cornbread, cooled and crumbled
12 slices white bread, toasted and cubed
12 slices bacon, fried crispy and crumbled (save bacon drippings)
1 lb. Italian sausage, ground, browned and drained
2 c. chopped celery
2 c. chopped onion
4 beaten eggs
4 tbsp. parsley, fresh or dried
2 tbsp. poultry seasoning (omit if using beef broth)
1/2 tsp. salt
2 c. chicken broth, or beef broth for stronger flavor

Cook celery and onions in bacon drippings until tender but not brown. In mixing bowl combine eggs, bacon, celery, onions, parsley, seasonings and salt. Add cornbread and toasted bread. Toss lightly until well mixed. Add cooked sausage. Add enough broth to moisten; toss gently.

Cover and refrigerate overnight. Add remaining broth if any. Bake covered at 350 degrees for 30 minutes. Uncover and continue to cook until dressing is firm and browned but not dry. You can substitute chicken for the sausage for a more traditional dressing.