Ingredients:
2-1/2 cups yellow cornmeal
1-1/2 cups all-purpose flour
1/4 cup sugar
6 teaspoons baking powder
1-1/2 teaspoons salt
2 eggs
2 cups 2% milk
6 tablespoons canola oil

STUFFING:
1 pound bulk pork sausage
1 bunch celery, chopped
2 medium onions, chopped
1 cup chopped fresh mushrooms
1/2 cup chopped sweet red pepper
1/2 cup butter, cubed
1 can (49-1/2 ounces) Chicken Broth
2 to 3 tablespoons rubbed sage
1 tablespoon poultry seasoning
1/2 teaspoon pepper (Stuffs a 14-16 lb. turkey)

In a large bowl, combine the first five ingredients. Combine the eggs, milk and oil; stir into dry ingredients just until moistened.
Pour into a greased 13-in. x 9-in. baking pan.
Bake at 425° for 18-20 minutes or until a toothpick comes out clean.
Cool on a wire rack.

Cook sausage over medium heat until no longer pink; drain and set aside.
In the same pan, saute the celery, onions, mushrooms and red pepper in butter until tender.
Stir in the broth, seasonings and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Remove from heat. Cut corn bread into 1/2-in. cubes; fold into sausage mixture.

Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 13-in. x 9-in. baking dish; cover and refrigerate. Remove from the refrigerator 30 minutes before baking. 

Recipe Submitted By:Kimberly Mitchell 

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