Old Fashioned Stuffing
Cornbread Stuffing
Holiday Dressing


Old Fashioned Stuffing

4 cup diced celery
1 cup onion, chopped
1 cup margarine
4 qt. dry bread cubes
1 Tbsp. salt
1 1/2 tsp. poultry seasoning
1/2 tsp. sage
1/2 tsp. pepper
Hot broth or water

Cook celery and onion in hot margarine, until transparent. Turn into
large bowl. Add other ingredients; mix well. Makes enough stuffing for
14 to 18 pound turkey. If a moist dressing is preferred add more broth.
stuffing can be cooked separately in 350 degree oven, covered for 15
minutes then uncovered for 15 minutes.


Cornbread Stuffing

1 15-ounce box corn bread mix
1 12-ounce package sage-flavored sausage
12 large mushrooms, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 large yellow onion, peeled and chopped
2 teaspoons dried marjoram (divided)
1 teaspoon dried oregano
Salt and pepper

Make corn bread according to package directions. Cool. Crumble sausage
into small pieces over a bowl. Dump sausage into a large skillet and cook
over medium high-heat until you can't see any pink places on it. Stir it
once in a while. When it's done, take the pan off the heat. Line a plate
with a paper towel, and drain sausage on it. Carefully chop mushrooms,
green and red peppers, and onion. Put them in a large mixing bowl and
sprinkle with 1 teaspoon of the marjoram. Mix together with your hands or
a mixing spoon. Once the corn bread is cool, crumble it into the mixing
bowl with the vegetables. Add remaining 1 teaspoon marjoram and the
oregano. Add salt and pepper to taste. Then mix in the sausage.

Baking alone: If you are not stuffing the turkey, place the mixture in a
greased 9 X 13-inch pan. Cover with foil and bake at 350 degrees for 35 to
45 minutes. OR Stuff the turkey: but don't pack the stuffing in tightly,
just push it in firmly.



Holiday Dressing

Makes 8 to 10 servings

1 green bell pepper, chopped
6 stalks celery, chopped
2 onions, chopped
1 cup butter
1 pound pork sausage
16 slices white bread
1 (16 ounce) package dry cornbread mix
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
1/2 cup chopped parsley
2 eggs
4 cups chicken stock

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan. Set
aside. Prepare cornbread mix according to box instructions. Put cornbread
and bread slices in a blender or food processor. Pulse until they turn
into a crumbly mixture. In a large skillet, cook and stir onions, pepper,
celery, and butter until tender but not brown. In another pan, cook
sausage over medium-high heat until well browned. With breads, add sage,
thyme, poultry seasoning, salt, pepper, chopped parsley, onions, and
sausage with drippings. Stir in eggs and chicken stock. This mixture
should be a bit mushy. Pour into prepared pan. Bake for 1 hour.


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