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Corn Bread & Sausage Stuffing

1 pound of mild or hot bulk pork sausage
1/2 pound of margarine
2 cups of chopped onions
1 1/2 cup of chopped celery
2 cups of soft white bread crumbs
2 eggs, beaten
Salt and pepper to taste
2-3 tablespoons of sage
5 cups of crumbled yellow corn bread

In a frying pan cook the sausage until done. Remove sausage; drain and set aside. Melt margarine; sauté onion and celery until crisp-tender.

 

 

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