Ingredients
Four boxes Jiffy cornbread mix
2 lbs Sweet Italian Sausage
Onion, chopped
Celery, chopped
Pecans, chopped
Sage, ground
Salt and pepper
Water Chestnuts
1-2 cans chicken broth
Preparation
Make cornbread from Jiffy mix. Cut into cubes and toast in 200 degree oven for 30 minutes. Meanwhile, cook together sweet Italian sausage, chopped onion and chopped celery. Do not drain. Toss together, in the biggest bowl or pot you have, the cornbread cubes, undrained sausage, onion and celery mixture, chopped pecans, ground sage, salt, pepper and chopped water chestnuts. Sprinkle with 1-2 cans of chicken broth until moist. Transfer to a casserole dish. Can sit for a day or two. Before baking, sprinkle with a little more chicken broth. Bake at 350 for 30-40 minutes.
