This is a tasty recipe I clipped from our local newspaper for Thanksgiving last year , it was donated by Ida Reed , Lake Charles , La. ,I will use the same recipe this year , but I will add some shrimps along with the sausage. I made it several days ahead and froze it uncooked, take out a day ahead and refrigerate .
2 packages jiffy corn bread mix
1 pound Jimmy Dean bulk sausage
1 cup chopped celery
1 chopped onion
1/2 cup chopped bell pepper
2 sticks butter
1 can whole kernel corn, drained
1 can creamed style corn
1 cup pecans
Fresh Italian parsley , chopped
**Tony's seasoning , garlic powder , poultry seasoning , onion powder to taste.**
1 cup cranberries (optional)
Turkey drippings or chicken broth to taste .
Make corn bread according to package directions ---- cool and crumble ; set aside .
In a large skillet , sauté sausage until browned ; add celery , onion and bell pepper and simmer for 5 to 8 minutes , stirring often . Add butter and remaining ingredients , mixing well . Fold in crumbled corn bread until blended . If to dry , add chicken stock or dripping to taste . ( if you're stuffing the turkey , keep it a little dry --- the turkey will add moisture.) Stuff turkey with dressing , if desired ; place extra dressing in a greased casserole dish and bake in a 350*F oven for about 45 minutes .