It’s that time of year! May we choose to be thankful. May we see each day for what it is– a gift. May we steward it well.  From my family to yours, Happy Thanks – giving!  

Cornbread Stuffing Recipe for 20 guests 

   3 Rolls of Jimmy Dean Sage Sausage

   6 Stalks of Celery, Minced

   1 Tbsp garlic powder

   3 onions, finely chopped

   2 Granny Smith Apples, chopped in small cubes

   2 Cups Raisins

   1 Cup Cranberries (optional)

   1 Cup Walnuts or Pecans (optional)

   8 Cups coarsely crumbled cornbread

   8 Cups white bread

   1 Cup chopped parsley

   4 cups chicken broth

   2 eggs, lightly beaten

 

Cook celery, and garlic in a large skillet over medium-high heat.

Add sausage and continue cooking until the meat is cooked.

Turn off the heat and mix in all the other ingredients.  

Preheat oven to 350 degrees F.

Transfer the stuffing into two lightly greased casserole dish and cover with foil.

Bake one hour (covered) or UNTIL thoroughly heated.

Continue baking for an additional ten minutes (uncovered).

Remove from the oven. Let rest 10 minutes. Serve. Enjoy!