Sausage Cornbread Stuffing
1 package Premium Pork Regular Sausage
2 cups chopped celery
1 cup finely chopped onion
4 cups coarsely crumbled cornbread
¼ cup chopped fresh parsley
1 teaspoon poultry seasoning
1 cup chicken broth
1 egg, lightly beaten
½ cup chopped pecans (optional)
Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Spoon into large bowl.
Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.
Spoon into lightly greased 2-quart casserole or soufflé dish; cover.
Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.
Cook's Tip: To toast cornbread, bake at 400 degrees fahrenheit for 10 minutes.