COUNTRY CORNBREAD STUFFING

1 Lb. Tennessee Pride Country Sausage
11/2 Cups Chopped Onion
11/2 Cups Chopped Celery with leaves
5 Cups dry day-old Bread Cubes
1 Large skillet of Corn Bread, crumbled (5) cups
2 Teaspoons Marjoram
2 Teaspoons Rubbed Sage
1/2 Teaspoon Black Pepper
2-3 Cups Chicken Broth
2 Tablespoons Butter or Marg.

Cook sausage in large skillet until browned. Break up good as it cook like hamburger. Drain. Remove and drain on paper towels. Cook onion and celery in drippings in skillet until tender. Combine sausage, cooked vegetables, bread, cubes, cornbread sage, marjoram and pepper in large mixing bowl. blend well. Moisten with chicken broth. Pour into a 13 x 9 sprayed glass baking dish. Dot with butter or marg. on top. Bake uncover for 15 minutes or until golden brown.