Put cornbread cubes into a very large bowl or pot.
Cook sausage in a large deep skillet over medium-high heat, breaking up chunks, until browned. Add sausage and drippings to cornbread.
Put oil in skillet. Add onions and celery and cook over medium heat 5 to 7 minutes, stirring often, until crisp-tender. Stir in parsley, sage, salt and pepper. Add to cornbread mixture. Toss gently to mix. Sprinkle with broth; mix again.
Stuff neck and body cavities of turkey or spoon stuffing into a greased baking dish.
If you don’t want to cook the stuffing in the bird, you can spoon it into a well-greased baking dish, cover and bake the stuffing about 30 minutes, then uncover and bake 15 minutes more or until the top is browned.
Calories 244 Fat 10g Saturated fat 0 Cholesterol 12mg
Sodium 720mg Carbohydrate 30g Fiber 0
This recipe has been added to the following public cookbooks:
when you want the very best !,
Fall Recipes - Recetario de otoño,
Side Dishes,
billys notable cooking,
sandra's
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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