Thanksgiving Stuffing recipe

12 servings

1 1/2 pounds ground sage pork sausage

4 onions, chopped

2 stalks celery, chopped

6 cups crumbled cornbread

6 cups cubed soft white bread

1 cup chicken broth

2 eggs, lightly beaten

2 teaspoons poultry seasoning

1 teaspoon steak sauce

1 tablespoon salt

Place the sausage in a skillet over medium heat.

Cook, breaking sausage apart with a fork, until evenly brown.

Set aside, reserving pan drippings.

Mix onions and celery into skillet, and cook in the pan drippings until browned.

Drain remaining drippings.

In a large bowl, toss together the sausage, onions and celery, cornbread, white bread, broth, and eggs.

Mix in poultry seasoning, steak sauce, and salt.

Stuff turkey just before roasting.