Aunt Lisa'S Stuffing

1. 1

   Make cornbread from Jiffy mix. Cut into cubes and toast in 200 degree oven for 30 minutes.

2. 2

   Meanwhile, cook together sweet Italian sausage, chopped onion and chopped celery. Do not drain.

3. 3

   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.

4. 4

   Sprinkle with 1-2 cans of chicken broth until moist.

5. 5

   Transfer to a casserole dish. Can sit for a day or two.

6. 6

   Before baking, sprinkle with a little more chicken broth.

7. 7

   Bake at 350 for 30-40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.