3 chicken breasts
2 cans chicken stock
3 cups Pepperidge Farms cornbread stuffing mix.
1 yellow onion,chopped
2-3 stalks of celery, chopped
1/2 bunch parsley, chopped (optional)
2-3 Italian sausages, removed from casings
1 tbl olive oil
2 tsp thyme
3 tsp sage
salt (don't use a lot if you're using canned chicken stock)
2-3 cups chicken stock
Bring stock to a boil, reduce to a simmer. Poach chicken breast in simmering chicken stock until barely done. Remove, cool, and chop meat. Reserve chicken stock.
Brown sausage in olive oil and then add chopped veg and ham and saute. Season with some of the herbs & spices. Add to cornbread mix and season with thyme,sage,& pepper. Add stock and taste. Correct seasoning. Add beaten eggs and mix well. This mixture should be really wet. If it's not, add some more stock. Place in greased casserole, and bake covered 30 minutes, uncovered and bake 20 minutes more, at 350 or until browned and bubbling.