Recipe: Cornbread Stuffing as made by Ms Alberta's Youngest Sister

Cornbread Stuffing

Sue Shoupe McVaney

Fry:                2 lb. sausage; cool and drain; then crumble. Set aside.

Chop:             3 cups onions               

                       3 cups celery

Put 2 tablespoons oil in skillet; dump in onions and celery.

Cook until soft; dump in large bowl with 2 bags bread crumbs.

Drain 1 – 8 ounce can of mushrooms

Mix all of above together with 2 eggs; add chicken broth until you 

have it wet or as you like it.

Bake at 325 degrees for 1 hour. You can put some inside and around your turkey, if you like.