Sausage Stuffing Recipe

2 teaspoons sage -- ground

1/2 teaspoon thyme

1/2 teaspoon baking powder

1 teaspoon white pepper

6 cups soft bread crumbs -- toasted

6 cups cornbread stuffing

2 eggs -- beaten

4 cups chicken stock

1 pound pork sausage

1 onion -- chopped

2 tablespoons fresh parsley -- minced

2 whole celery stalks -- chopped

Brown Sausage in skillet. Add onion, celery and parsley to sausage. Cook until onions are transparent. Combine salt, sage, thyme, baking powder, pepper, bread crumbs, and eggs. Mix together the sausage and bread mixtures. Soften to your taste with chicken stock (it may not take the entire 4 cups). Bake in large dish at 350 F until top is brown and stuffing is set.