Pork Stuffing allows cook to add personal flare
by Lexington Souers
1 lb. bulk pork sausage
2 medium onions, diced
4 stalks celery, diced
5 cups cornbread crumbs
3 cups white bread crumbs, toasted
2 teaspoons rubbed sage
1/4 teaspoon pepper
3 to 3 1/2 cups chicken or turkey broth
2 eggs, beaten
Brown sausage, onions and diced celery in a skillet over medium heat and make sure the onions and celery are soft. Drain off the excess liquid and place the ingredients in a large bowl.