3 packages Martha White yellow cornbread
3 boxes Stove Top turkey stuffing
6 slices toasted white bread
6 tbsp. dried parsley
1 tbsp. each ground black pepper, sage and poultry seasoning
1 lb. sage breakfast sausage
1/2 stick unsalted butter
2 cups each finely chopped onion of choice and celery hearts
4 large eggs
3 - 32 oz. boxes low sodium chicken broth or stock

Make cornbread and toast. When cool, crumble into a large mixing bowl. Add stuffing mix and all other dry ingredients to bowl. Saute celery and onions in butter until soft. When cool, add to bowl. Cook sausage in a skillet, using a spud masher to produce a fine texture. When cool, add to bowl. Whisk eggs and add to bowl.

Add first quart of broth/stock to mixing bowl. Using a spud masher, begin blending process. Continue this process, using less broth/stock each time, until you have a mixture that is well mixed, shiny and pourable but not soupy.

Pour finished mixture into 13x9x2 aluminum baking pans, cover with foil and refrigerate for at least eight hours. After fridge time, remove, keep covered and allow dressing to come to room temperature then bake covered for 45 minutes in a 350 degree oven, then remove foil and bake until top is golden brown delicious.

NOTES: You will have unused stock/broth. Use it with turkey drippings for your gravy. Also, add crunchy elements by serving finely diced celery hearts, peppers and onions of choice on the side.

Submitted by: William Wynne