Southern Creole Cornbread Dressing

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 .