1 16oz pkg Cornbread Stuffing
1 16oz pkg Herb Seasoned Stuffing
4 cups Chicken Broth
1 1/2 sticks butter (12 TBSP)
2 16 oz pkg Sage Seasoned Pork Sausage
1 cup chopped Celery
1/2 cup choped Sweet Onion
1/2 palmful Poultry Seasoning
1/2 palmful Rubbed Sage Seasoning
Brown sausage, celery, onion, & seasonings in pan together, In a seperate pan heat broth & butter. In a very large bowl combine the cornbread & herb seasoned stuffing mixes. Add the sausage mixture to the dry stuffings & mix well. Then add broth & butter to that & quickly mix until all liquid is absorbed & distrubuted.
This can be used to stuff turkey or chickens, baked seperately or frozen & baked later. This makes a huge amount, but the amounts can be cut in half to make a smaller amount. If you make it ahead you may want to add a bit more broth before baking.
*Optional: add Durkee Fried Onions to the top before baking.
(Posting this for my daughter-in-law Heide, I will update my blog later!)