Tennessee Pride Country Cornbread Dressing

• 1 pound Tennessee Pride Country Sausage (mild or sage)
• 1 ½ cups chopped onion
• 1 ½ cups chopped celery (including leaves)
• 5 cups dry day-old bread cubes
• 1 8- or 9-inch pan cornbread, crumbled (about 5 cups)
• 2 teaspoons rubbed sage
• 1 teaspoon marjoram
• ½ teaspoon black pepper
• Chicken broth (about 2 to 3 cups)
• 2 tablespoons butter or margarine

Cook sausage in large skillet until browned. Remove with slotted spoon 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. Stuff into turkey and roast according to standard roasting directions. Or, place in greased 13 x 9 x 2-inch baking dish, dot with butter, cover, and bake 20 minutes at 350° F. Uncover and bake 10 minutes or until golden brown.

Makes about 12 cups or 10 to 12 servings.