I have made this with homemade cornbread and dried french bread along with all the herbs and spices, but when it's finished you can't tell the difference between that and using the stuffing mixes - I promise...
1/2 – 12 oz box cornbread stuffing
1/2 – 16 oz box herb seasoned stuffing
2 cups celery – sliced
2 cups onion – diced
½ cup butter
2 TBSP cooking oil
2 chubs Jimmy Dean Low fat sausage
2 cups sliced mushrooms
1 cup or more pecans
3 cups chicken broth
Cook sausage with the oil into a loose, brown crumble. Set aside and in same pan melt butter and saute celery and onion in melted butter until soft. Add mushrooms and continue sauté until the onion starts to brown a bit.
Mix the sausage and cooked veggies with the dry stuffing mix. Add chicken broth to moisten. (You may use a bit less or more broth depending on the moistness of the veggies.) Stir it all together and add pecans last. Cook at 350 degrees for about 1 hour.
Sometimes I also add 2 cups chopped apple, which I sauté with the veggies.
