2 boxes Jiffy Cornbread Mix
2 lbs. ground pork sausage
1 lb. bacon, cooked and crumbled
1 1/2 c. grated Parmesan cheese
1 1/2 c. mozzarella cheese, shredded
5 ribs chopped celery
2 lg. onion, chopped
2 sm. green bell pepper, chopped
1/2 c. chopped parsley
3 cloves garlic
2 c. coarsely chopped pecans or walnuts (or 1 c. each)
3 (8 oz.) cans water chestnuts, coarsely chopped (reserve liquid)
1 tsp. paprika
1 tsp. ground sage
1/2 tsp. ground thyme
3-4 tsp. salt
3 tsp. pepper
3 eggs, lightly beaten
1 c. heavy cream
liquid from chestnuts

Prepare cornbread; crumble and set aside.

Brown sausage; reserve drippings. Mix celery, onion, green pepper, parsley and garlic into drippings. Simmer, covered, over low heat until onions have begin to caramelize. Remove from heat and add cornbread sausage, and bacon. Add nuts, water chestnuts, herbs, salt and pepper and stir completely. Add eggs, cheeses, and liquid as needed for proper consistency.

Use to stuff turkey, or cook in baking pan, covered with foil, for 50 minutes at 350°F.

Submitted by: Neal Colt