Turkey and Country Sausage Corn Bread Stuffing

Whether or not you are cooking for a holiday, family gathering or just wanting to prepare an economical meal , turkey and dressing or stuffing is a great choice.   Following is an old-fashioned recipe from my vintage recipe collection.  This is a recipe that was clipped from a newspaper and kept in my mother’s old metal recipe box.  The stuffing combines cornbread, white bread cubes, and crumbled sausage for a tasty nostalgic meal.  Let the young ones participate by helping to mix the stuffing or stuffing the turkey.  I can still remember doing such chores with my mother and grandmother many years ago.  Many people like to stuff the turkey while others like to bake the stuffing separately.  Either way works fine and the recipe tells how to do it either way.  No matter which way you choose, you are sure to enjoy this turkey and stuffing meal.

TURKEY AND COUNTRY SAUSAGE CORN BREAD STUFFING

2 cups celery slices1 cup chopped onion1/4 cup butter or margarine, melted1 8 or 9-inch square pan of cornbread, crumbled6 cups soft bread cubes1 lb pork sausage, crumbled, cooked, drained1/2 to 1 tsp sage, according to taste10 1/2 oz can condensed chicken broth3/4 cup water2 eggs, beaten12 to 16 lb turkey, if desiredIn small skillet, saute celery and onion in butter until tender. In a large mixing bowl, combine celery mixture, cornbread, bread cubes, sausage and sage; mix together well. Add broth, water and eggs; toss lightly until bread is thoroughly moistened. Add 1/2 cup more water if you desire a more moist dressing. Lightly spoon stuffing into body cavity and neck region of turkey. Truss and roast according to turkey roasting directions. Makes enough stuffing for one 12 to 16 lb turkey. Place any leftover stuffing in a buttered casserole dish. Cover and bake the last 35 to 40 minutes of the turkey roasting. If you do not want to stuff a turkey, put the stuffing into a large baking dish and bake 35 to 4o minutes at 350 degrees.Enjoy!