CORNBREAD, SAUSAGE AND PECAN STUFFING

MAKES ENOUGH FOR 1 LARGE TURKEY OR CASSEROLE

INGREDIENTS

1 pound fresh bulk sausage

1-1/2 cups chopped onion

1/2 cup chopped celery

5 cups crumbled cornbread

1-1/2 cups pecans, chopped

1/4 cup dry sherry

1/4 cup milk

1/4 cup chopped fresh parsley

1-1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried

1-1/2 teaspoons chopped fresh sage, or 1 teaspoon dry rubbed

1/4 teaspoon grated nutmeg

12 tablespoons butter, melted

Chopped turkey liver (optional)

Salt and pepper to taste

In medium skillet over medium heat, cook sausage, breaking up lumps, until no longer pink. Drain thoroughly; place in large bowl. Sauté onion and celery in 1-2 tablespoons sausage fat until soft. Drain and add to sausage. Add remaining ingredients to sausage mixture. Toss gently but thoroughly. Cool to room temperature. Stuff bird and roast according to favorite recipe or transfer to large baking dish; cover with foil and bake for 1 hour at 350° F. Uncover and bake for an additional 30 minutes or until hot and slightly browned on top.

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