1 (7.5 ounce) package dry cornbread mix
1 cup butter
2 onions, chopped
1 green bell pepper, chopped
6 stalks celery, chopped
1 pound pork sausage
16 slices white bread
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped fresh parsley
4 cups chicken stock
Prepare corn bread as directed on package. Cool, and crumble.
Melt butter in a large skillet over medium heat. Cook onions, bell
pepper, and celery in butter until tender, but not brown. In another
pan, cook sausage over medium-high heat until evenly browned.
Place corn bread and bread slices in a food processor. Pulse until
they turn into a crumbly mixture. Transfer mixture to a large bowl.
Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in
chopped parsley, cooked vegetables, and sausage with drippings. Stir
in eggs and chicken stock. This mixture should be a bit mushy.
Transfer to a greased 9x13 inch pan.
Bake at 325 degrees F (165 degrees C) for 1 hour.
Makes 16 servings