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

TOPPING:

1 tbsp. fresh parsley, chopped
1/2 c. Cheddar cheese, shredded

Preheat oven to 350 degrees. Crumble sausage in skillet and cook until browned. Drain thoroughly. Combine with remaining ingredients and pour into 3 quart baking dish. Sprinkle with topping. Bake, uncovered, 30 to 35 minutes.