3 1/2 c. day-old corn bread, crumbled
1 c. minced celery
1/2 c. minced parsley
1/3 c. water chestnuts
1/2 c. pine nuts or chopped pecans
1/2 c. sliced ripe olives
4 lg. mushrooms, chopped
1/2 tsp. sage
1/2 tsp. dillweed
1/2 tsp. minced garlic
Salt & pepper to taste
3/4 c. chopped scallions, including green top
1/4 c. butter
4-6 oz. pork sausage (optional)
1/2 c. chicken stock or broth

In skillet, saute scallions in butter with pork sausage and chicken stock or broth. Bring to a boil. Combine all other ingredients. Pour sausage/broth mixture over corn bread mixture. Toss dressing lightly. Makes 8 cups of dressing or enough to stuff a 15 pound turkey.