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Serving Size: 20

Roast Turkey--Cornbread & Sausage Dressing

Step One
2 pounds Cornbread
1 1/4 pounds White Bread Slices -- fresh cubed
6 Cups Chicken stock
Step Two
1 1/4 Pounds Celery -- medium dice
1 1/2 Pounds Onions -- medium dice

Step Three
1 1/4 pounds Sausage -- cooked & ground
10 Ounces Pecans -- chopped
10 Ounces Giblets -- cooked & ground
1 1/4 tablespoons Thyme
1 1/4 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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