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Cornbread and Sausage Stuffing

Reviewed: Nov. 10, 2009
This recipe is close to the one I have been making for some 40 some years. I cook the celery, onions, and add mushrooms when cooking the sausage. I use hot sausage. It adds just the right flavor, not spicey at all. I also add the spices to the cornbread mix and then cook it. I use double the chicken broth. My family asks for the stuffing every year. It has become a family tradition and is being passed down to the coming generations.
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