3 pkgs. Martha White yellow cornbread mix
3 pkgs. Stove Top Turkey stuffing mix
6 slices toasted white bread
3 heaping tbsps. dried parsley flakes
1 tbsp. each of freshly ground black pepper and poultry seasoning
1 tsp. ground sage
1 lb. sage breakfast sausage
2 cups each finely diced onions and celery
1/2 cup (1 stick) unsalted butter
4 large eggs
8 (14.5 ea.) cans low sodium chicken broth or stock

Make the cornbread and toast, allow to cool and crumble into an extra large mixing bowl. Add stuffing mix and other dry ingredients to the bowl. Be sure to crush the parsley flakes. Melt butter in saucepan and sauté onions and celery until soft. Add to bowl. Use same pan to cook sausage. Break into small chunks and as it cooks use an old fashioned potato masher to reduce it to a very fine texture. Add to bowl.

When all cooked ingredients have cooled, add the lightly beaten eggs. Shake the broth cans well before opening. Pour four cans into bowl and begin using the potato masher to mix ingredients. Continue mixing while gradually adding more broth until you have a thoroughly mixed and evenly moist but not soupy dressing. You’ll know it’s right when it gets shiny.

Pour dressing into a 13x9x2-inch cake pan and spread evenly using the potato masher, tamping down from the middle to the edges. Cover with foil and bake on middle rack at 350°F for one hour. Remove the foil after 40-45 minutes. If not serving immediately, place foil back over pan to retain heat. ENJOY!

NOTES: If you use a pan deeper than 2-inches, increase baking time by about 10 to 15 minutes per inch.

I highly recommend you make this at least eight hours ahead of time to allow flavors to meld. Cover and refrigerate or place outside out of reach of critters if temperatures are between 32 and 45 degrees.

Submitted by: William James Wynne