6 Tbsps melted butter ¼ tsp salt
½ cup chopped onion ½ tsp black pepper
1 cup chopped celery 2 ½ -3 cups chicken broth
½ tsp dried sage 1 lb Dean’s Mild or Hot Sausage
4 cups cornbread crumbs 4 white bread slices, cut into ½
2 large eggs, lightly beaten inch cubes (about 2 cups)
Cook sausage in a large skillet and then drain. Saute celery and onion in butter or sausage drippings until limp. In a large bowl combine the cooked sausage with all the other ingredients, stir gently. Add butter and additional chicken broth if you want moist dressing. Bake uncovered in a lightly greased 11x7 baking dish at 350°F for 45 to 50 minutes or until done.