50+ Friends Club Cookbook -- Vegetables and Side Dishes -- Country Corn Bread Sausage Dressing

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Country Corn Bread Sausage Dressing

From the Kitchen of: Pat Kersteter

1	recipe	Aunt Jemima or Quaker corn bread
1/4	C	Margarine or butter, melted
1	1 lb pkg	Jimmy Dean pork sausage (regular or special recipe)
1/2 to 1	tsp	Sage or poultry seasoning
2	C	Sliced celery
1	10 3/4 oz can	Condensed chicken broth or vegetable broth
1	C	Chopped onion
6	C	Soft bread cubes
2		Eggs, beaten
1	tsp	Pepper
1	tsp	Salt
1	12 to 16 lb	Turkey

Bake corn bread according to package directions; cool completely. Crumble into large bowl; set aside.
Brown sausage with celery and onion; drain.
In large bowl combine sausage mixture, corn bread, bread cubes, margarine and sage; mix well. Add broth, water and eggs; toss lightly until bread is thoroughly moistened. (Add 1/2 cup additional water if more moist dressing is desired.)
Lightly spoon dressing into body cavity and neck region of turkey. Truss and roast according to standard roasting directions.
Place remaining dressing in 1 to 1 1/2 quart casserole. Cover; and bake during last 35 to 40 minutes of roasting time.

Makes about 12 cups dressing.