1/2 lb. ground pork sausage
1 (19-oz.) package cornbread mix
6 slices bread, torn
2 T. chicken bouillon granules
1 qt. hot water
1/4 cup butter
3 large celery stalks
1 large onion
1 T. poultry seasoning
Salt & Pepper
4 large eggs, beaten
Brown Sausage in skillet. Drain on paper towels. Bake cornbread according to package directions;
cool and crumble into a large bowl. Toast torn bread on a baking sheet at 350°. Add to cornbread
with bouillon and water. Set aside. Melt butter in a large skillet over medium-high heat; add celery and onion and sauté
until tender. Stir into cornbread mixture with sausage, poultry seasoning and eggs. Season with salt and pepper. Spoon into a
greased 13 x 9-inch baking dish. Cover and freeze up to one month. Bake at 350° for 55 minutes.
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