PARKS SAVORY SAUSAGE STUFFING

1 lb. Parks Hot n'Sagey Sausage*
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green pepper
4 cups soft white bread crumbs
4 cups corn bread crumbs**
2 tsp. salt (or to taste)
2 eggs, well beaten
Liquid from Giblets or warm water to moisten

Crumble sausage in large skillet and brown lightly, pouring off drippings as it collects, but leaving about 4 Tbsp.

Add vegetables and saute slowly till they are clear but not brown.

Toss bread with salt. Add eggs and mixture of sausage and vegetables. Toss lightly. Sprinkle with liquid and mix. You want the stuffing just moist enough to hold a loose ball when you form it with your hand.

Pack loosely inside of chicken or turkey before roasting. Extra stuffing may be baked in a separate casserole dish alongside the bird during the last 45 minutes of roasting.

*Use PARKS Famous Flavor Sausage for a milder seasoned dressing.

**For best results use unsweetened cornbread, no crusts. If cornbread isn't available, use soft white bread crumbs entirely.

Variations:
- Substitute sweet red pepper for the green pepper. For more heat, add 1 fresh jalapeno, minced.
- Use PARKS milder sausage and replace the green pepper with 1 large apple, cored and chopped. Add 1/2 cup finely chopped fresh parsley.

For a 10-12 lb. bird
Adapted from: Back of the Box Gourmet