This is the stuffing my mother-in-law makes every Thanksgiving, and this is how her mother always made it.
INGREDIENTS (for 1 servings):
- 1 1/2 pounds ground sage pork sausage
- 4 onions, chopped
- 2 stalks celery, chopped
- 6 cups crumbled cornbread
- 6 cups cubed soft white bread
- 1 cup chicken broth
- 2 eggs, lightly beaten
- 2 teaspoons poultry seasoning
- 1 teaspoon steak sauce
- 1 tablespoon salt
Place the sausage in a skillet over medium heat. Cook, breaking sausage apart with a fork, until evenly brown. Set aside, reserving pan drippings.
Mix onions and celery into skillet, and cook in the pan drippings until browned. Drain remaining drippings.
In a large bowl, toss together the sausage, onions and celery, cornbread, white bread, broth, and eggs. Mix in poultry seasoning, steak sauce, and salt. Stuff turkey just before roasting.