Recipe: Corn Bread-Sausage Stuffing

`INGREDIENTS:`
CORN BREAD: 3-1/2 cups all purpose flour	1-1/2 cups yellow cornmeal	1/4 cup sugar
4 teaspoons baking powder	1-1/4 teaspoons salt	2 cups whole milk
1/2 cup vegetable oil	4 large eggs	STUFFING: 2 pounds spicy bulk sausage
1 cup (2 sticks) butter	3 cups chopped celery	3 cups chopped onions
2 tablespoons dried sage leaves	1 cup chopped fresh parsley	2 teaspoons poultry seasoning
1-1/2 teaspoons salt	1-1/2 teaspoons ground black pepper	4 large eggs, beaten to blend
1-1/2 cups canned low-salt chicken broth

`1`	FOR CORN BREAD: Preheat oven to 400 F. Butter 13x9x2-inch metal baking pan. Whisk flour, cornmeal, suage, baking powder and salt in large bowl to blend. Whisk milk, oil and eggs in medium bowl to blend. Add milk mixture to dry ingredients and stir until evenly moistened. Transfer batter to prepared pan. Bake corn bread until edges are golden brown and tester inserted into center comes out clean, about 25 minutes. Cool completely in pan.
`2`	FOR STUFFING: Butter 15x10x2-inch glass baking dish. Saute sausage in heavy large pot over medium-high heat until browned and cooked through, breaking up with back of fork. Using slotted spoon, transfer sausage to large bowl. Add butter to same pot and melt over medium-high heat. Add 3 cups celery, 3 cups onions and 2 tablespoons sage; saute until onions begin to soften, about 10 minutes. Add vegetable mixture to sausage bowl. Mix in chopped parsley, poultry seasoning, salt and pepper,
`3`	Coarsley crumble enough of corn bread to measure 16 cups. Whisk eggs and 1 cup chicken broth in medium bowl to blend. Stir corn bread and egg mixture into sausage mixture. Set aside 8 cups stuffing for turkey. Add remaining 1/2 cup chicken broth to stuffing in bowl; transfer to prepared baking dish. Cover with foil and refrigerate until 1 hour before turkey has finished roasting.
`4`	Bake stuffing coverd alongside turkey 45 minutes. uncover; bake until top is golden, about 20 minutes longer.