Instructions
1 7.5-ounce package cornbread mix
1 cup butter
2 small onions, chopped
1 green bell pepper, chopped
6 ribs celery, sliced
1 pound pork sausage
16 slices bread
2 teaspoons dried sage
1 teaspoon thyme
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup fresh parsley, chopped
2 eggs, beaten
4 cups chicken broth
Prepare cornbread mix, cool and crumble. Melt butter in a large skillet and saute onions, pepper and celery. In another pan cook sausage until brown. Place cornbread and bread slices in a food processor. Pulse until crumbly. Transfer to a large bowl. Season with sage, thyme, poultry seasoning, salt and pepper. Mix in parsley, vegetables and sausage with drippings. Stir in eggs and chicken broth. Bake in a 9 by 13-inch baking dish at 325 degrees for 1 hour.
