2 (6 oz. ea.) boxes Jiffy cornbread mix
2 lb. ground pork sausage
1 lb. bacon
1 1/2 cups grated Parmesan cheese
1 1/2 cups Mozzarella cheese, shredded
5 ribs celery, chopped
2 large onions, chopped
2 small green bell peppers, chopped
1/4 cup chopped parsley
3 cloves garlic
2 cups coarsely chopped pecans or walnuts (or 1 cup each)
3 (8 oz. ea.) cans water chestnuts, coarsely chopped (reserve liquid)
1 tsp. paprika
1 tsp. ground sage
1/2 tsp. ground thyme
3-4 tsp. salt
2 tsp. pepper
3 eggs, lightly beaten
1 cup heavy cream

Prepare cornbread; crumble and set aside.

Brown sausage; reserve drippings.

Cook bacon; reserve drippings. Combine drippings with sausage drippings, mix in celery, onion, green pepper, parsley and garlic. Simmer, covered, over low heat until onions have begun to caramelize.

Remove from heat and add cornbread, sausage, and crumbled 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