1 (10 to 12 oz.) pkg. corn bread mix
1 lb. sausage meat
4 c. celery, chopped
3 c. onion, chopped
1 c. green pepper
1/4 c. parsley, chopped
1 1/2 tsp. rubbed savory
1 1/2 tsp. dried sage leaves
1 1/2 tsp. dried thyme leaves
1 tbsp. salt
1/2 tsp. pepper
1 can chicken broth
3 eggs, slightly beaten

Prepare corn bread as directed on package. In a skillet, saute sausage until brown. Add celery, onion, green pepper, and parsley. Saute 8 to 10 minutes. Crumble cooled corn bread in to a large bowl. Add sausage mix, savory, sage, thyme, salt and pepper. Gradually add chicken broth and eggs, tossing lightly with a fork. Makes about 10 cups.