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Roast Turkey--Cornbread and Sausage Dressing
Serving Size: 20



    Step One
    2 pounds Cornbread
    1¼ pounds White Bread Slices -- fresh cubed
    6 Cups Chicken stock
    Step Two
    1¼ Pounds Celery -- medium dice
    1½ Pounds Onions -- medium dice
    Step Three
    1¼ pounds Sausage -- cooked & ground
    10 Ounces Pecans -- chopped
    10 Ounces Giblets -- cooked & ground
    1¼ tablespoons Thyme
    1¼ tablespoons Sage
    1/2 Cup Parsley -- chopped
    1 Teaspoon White pepper
    1/2 Teaspoon Granulated Garlic
    1/2 Tablespoon Marjoram
    1 Teaspoon Baking powder


[1) Combine Cornbread, White bread and Chicken stock...

[2) Saute CELERY & ONIONS in BUTTER until soft...ADD to Breads...

[3) Add remaining ingredients and mix well

[4) Place in 2" hotel pans and cover with parchment paper.

BAKE at 325 degrees for 1 hour.
If using Roasting Pans (stuffing thicker than 2"), Cover with foil and bake 2 hours.

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