Start with cornbread recepie (reduce sugar to 2 TBS)
1 LB loose pork sausage
1 medium onion (chopped)
½ TSP thyme
6-8 cloves garlic (minced)
Salt & pepper to taste
1 C celery (chopped)
Chicken stock (or dissolved boullion)
½ C shallots (one bunch)
½ C fresh parsley (¼ C dry)
Temperature:
Brown sausage in large frying pan. Drain and set aside. Sauté onion and garlic in 1-2 TBS sausage oil. Add celery and cook for 5 minutes. Add shallots and cook for 5 minutes. Crumble the corn bread into a pot. Add saute mix to cornbread. Add seasonings and mix well. Add chicken stock to moisten. Taste for salt and pepper correction (start with 1 TSP salt). Use to stuff poultry or pan bake.