1 lb. sausage, reg. or hot
2 pkgs. cornbread stuffing (8 oz. each)
2 slices white bread, cubed
1 c. sliced scallions
1/2 c. chopped celery
1 c. shredded Cheddar cheese
1 1/2 tsp. poultry seasoning
1/4 tsp. black pepper
2 cans (14 1/2 oz.) chicken broth, each
3 eggs, slightly beaten

TOPPING:

1 tbsp. parsley, fresh or 1 1/2 tsp. dried
1/2 c. shredded Cheddar cheese

Crumble sausage in large skillet and cool until browned; drain. Combine with remaining ingredients except topping ingredients. Pour into 3 quart baking dish and sprinkle with parsley and cheese topping. Bake uncovered for 30 to 35 minutes at 350 degrees. Serves 8.