3 (6 oz. ea.) packages Martha White yellow cornbread mix
3 (6 oz. ea.) boxes Stove Top turkey stuffing
6 slices toasted white bread
6 tbsp. crushed dried parsley
1 tbsp. each ground sage, poultry seasoning and black pepper
1 pound sage breakfast sausage
1/2 cup (1 stick) unsalted butter
2 cups finely chopped yellow onions
3 cups finely chopped celery hearts
4 large eggs
8 cups low sodium chicken stock or broth

Make cornbread and toast. When cooled, crumble into extra large mixing bowl. Add other dry ingredients to mixing bowl.

Sauté onions and two cups of celery in butter. When cool, add to mixing bowl.

Cook sausage, using a spud masher to produce a fine texture. When cool, add to mixing bowl.

Lightly beat eggs and add to mixing bowl. Add the rest of the celery.

Begin adding stock/broth to bowl and use spud masher to further break down breads and blend all ingredients. Continue this process until you have a mixture that is shiny and pourable but not soupy.

Pour mixture into 13x9x2-inch aluminum cooking pans, then tamp down with spud masher, working from center out. Cover with foil and refrigerate overnight. Remove next morning and allow to come to room temperature.

Preheat oven to 350°F, bake until mixture has lost its sheen, about 45 minutes, then remove foil and bake until top is browned and crispy.

Submitted by: William Wynne