"This is my Grandmom's recipe - she taught me when I was small how to make it. I guess that makes it a family recipe, although I have changed it a little to fit my style of cooking. You may decide to change something or leave it. Enjoy!!! Has cranberries and nuts in it too!"

In large skillet, melt butter over medium heat. Add bread cubes, stirring to coat. Cook and stir over medium heat until bread cubes are lightly toasted. Transfer bread cubes to large mixing bowl. Set aside. In same skillet, cook sausage over medium heat until meat loses pink colour. Break up pieces.

Sausage Dressing 1 lb. ground pork sausage 4 stalks celery, diced 2 med. onions, diced 5 c. cornbread crumbs 3 c. white bread cubes, toasted 3½ c. chicken broth 2 large eggs, beaten 2 tsp. rubbed sage ¼ tsp. black pepper Cook first 3 ingredients in a large skillet over medium heat

Instructions In a large skillet, cook the sausage over medium heat, stirring occasionally, till brown. Drain and set aside. In the same large skillet, cook chopped celery and onions in the butter till tender, but not brown. In a large bowl, combine bread crumbs, sage, rosemary, basil and ground red

Instructions In a large skillet, cook the sausage over medium heat, stirring occasionally, till brown. Drain and set aside. In the same large skillet, cook chopped celery and onions in the butter till tender, but not brown. In a large bowl, combine bread crumbs, sage, rosemary, basil and ground red

Cook bacon in heavy medium skillet over medium heat until light brown, stirring occasionally. Add sausage and stir until heated through, about 2 minutes. Add onion and stir 1 minute. Add sugar and garlic. Mix in distilled vinegar and Louisiana Hot Sauce. Simmer 1 minute. Cool slightly. Combine yolks