sausage and cornbread stuffing

This is a sausage and cornbread stuffing from Julia Child.  I make it every Thanksgiving, I hope it will help you for next year (I got your message too late for this year):
 
For about 2 1/2 quarts:
 
5 cups crumbled yellow cornbread (see recipe below)
1 lb. sausage meat (breakfast flavored is best)
2 cups chopped onions
1 1/2 cups chopped celery stalks
2 cups (lightly pressed down) fresh white bread crumbs
2 eggs, lightly beaten
salt and pepper
2 to 3 tablespoons sage
1/2 cup (4 oz.) butter, melted
 
Cornbread:  beat together for 1 minute 1 cup yellow cornmeal and 1 cup all purpose flour with 1 egg, 1 cup milk, 1 tsp salt, 4 tbs melted butter, 1 1/3 tbs double action baking powder.  Bake 20 minutes at 400F in a greased 8" square pan.   Crumble when cool (I make this the night before)
 
The Stuffing:  Break up the sausage meat, saute in a frying pan for several minutes, until gray.  Scrape into a large mixing bowl, leaving fat in pan; in the fat, saute the onions 5 to 6 minutes, add the celery, saute for 2 minutes longer.  Add the sauteed vegetables to the sausage, along with the cornbread, white bread crumbs and eggs.
Season nicely to taste, exaggerating a bit with the sage.  Fold in the melted butter.
 
 
Ann
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