Ingredients:

• 1 stick of Butter
• 1 large Red Onion, diced
• 2 – 3 Celery Stalks, diced
• 1 package Jimmy Dean Sage Sausage
• ⅓ cup Water
• 1  10 oz. can Cream of Chicken Soup (undiluted)
• 6 cups crumbled Cornbread (Krusteaz Honey Cornbread works best)
• 1 tsp. Dried Sage
• 1 tsp. Salt
• 1 tsp. White Pepper

1. Melt butter in a pan and added diced onion & celery. Cook over medium heat for 10 – 15 minutes until soft. Do not brown.
2. In a separate pan, cook the sausage meat and scramble it.
3. Mix water and chicken soup together in a large bowl. Add cornbread, celery & onion mixture, cooked sausage and seasonings. Mix well.
4. Place the stuffing in a 9×9 or 8×8 greased pan. Bake in a 375° oven for 15 to 20 minutes or until golden brown on top.

 from Barbra Kenny