Cornbread & Sausage Stuffing

• 1 pound sausage (hot or mild)
• 1-1/2 cups onion, chopped
• 1-1/2 cups celery, chopped
• 5 cups dry, day old bread, cut in cubes
• 8” pan of cornbread, crumbled
• 2 teaspoons rubbed sage
• 1 teaspoon marjoram
• 1/2 teaspoon black pepper
• 2-3 cups chicken broth
• 2 tablespoons butter

Cook sausage in large skillet until browned. Remove with slotted spoon and drain. Saute onion and celery in remaining sausage drippings until tender.

Combine sausage, onion, celery, bread cubes, cornbread, sage, marjoram, and pepper in a large mixing bowl. Blend well. Moisten with chicken broth.

Place mixture into a greased 13x9 baking dish and dot with butter.

Cover and bake 20 minutes at 350 degrees F. Uncover and bake 10 more minutes, or until golden brown.

• source: food.com/14200
• keywords: side dish, pork
• ratings: Liz-?, Tom-8, Kyle-9, Skylar-6