LYNN'S OLD TIME SAUSAGE STUFFING

This is my son-in-laws grandmother's recipe that his aunt fixes now and gave to me. It is some of the best dressing I have ever ate. She fixes it with her turkey around the bottom of the turkey and puts some also in the caviety. This makes it so juicy. But this can be fixed also in a pan. Just work with the amounts of broth. It is not supposed to be real dry but moist. Just add the amount of celery, onion, and mushrooms to your taste.

4 Rolls Sausage, mild
1 Roll Hot Sausage
2 Iron Skillets of Baked Cornbread
1 Bag of Herb Stuffin Mix, Prepp. Farms
1 Can Mushroom Soup
Fresh or Canned Mushrooms
3 Stalks Celery
2 Medium Onions
1 or 2 Eggs
1 or 2 Cans Chicken Broth
Salt and Pepper
Parsley Flakes
Sage

In a skillet fry the sausage but do not let it get brown and hard. Just until the pink color is gone. Drain. Put in a large bowl. Then add the chopped onion, celery. Mix. Next add the fresh chopped mushrooms or sliced, drained, cooked mushrooms. Add the mushroom soup also to this.  In another bowl take and break up the cornbread center and sprinkle in bowl. This should be a medium fine texture. Add the bagged dressing mix to this. Next add the onion, celery, mushroom and sausage mixture. Mix. Add some salt and pepper to this and then add the parsley flakes and sage to your liking. Mix again adding more sage and salt if this is not enough. Then add the chicken broth and mix good. It should be moist. Pour into a glass 13 x 9 baking dish. Bake for 30 minutes on 350. It is best to just put this in with your turkey while it is baking as the turkey broth makes it so moist as it bakes. I like to use a glass baking dish 13 x 9 for dressing. I don't like to put something like this in a alum. pan if you do not eat it all the first day. Keep ref.