Vangie'S Cornbread And Sausage Dressing (Make The Night Before) - cooking recipe

Ingredients

2 (8 1/2 ounce) packages Jiffy cornbread mix (or use your own cornbread recipe to make a 9X13 pan of cornbread)
2 eggs
2/3 cup milk
16 ounces Pepperidge Farm Herb Stuffing
1 lb lean ground beef
1 lb pork sausage (I sometimes use the hot to give this added zing!)
2 stalks celery, diced
1 large onion, diced
1 bell pepper, diced
1/2 cup margarine
2 (14 ounce) cans chicken broth
2 (10 3/4 ounce) cans cream of chicken soup
1 1/4 teaspoons poultry seasoning
salt, to taste
pepper, to taste

Preparation

Use the two eggs and milk to prepare the cornbread as directed on the box. Bake in a 9X13 pan at 400 degrees 20 - 25 minutes. Allow to cool.
In a large skillet cook beef, sausage, celery, onion and bell pepper.
When meat is just about done, add the margarine, poultry seasoning, salt and pepper.
For the next part you will need a HUGE mixing bowl, but don't worry, when you add the wet ingredients the mixture will shrink down.
Finely crumble the cornbread into the mixing bowl.
Mix in the Pepperidge Farm Dressing.
Add meat mixture, 2 cans of soup and 2 cans of broth (If making the night before save one of the cans of broth to pour over just before baking).
Place in a 5 quart baking dish.
Bake in 350 degree oven for 1 hour.
If making the night before, store in the refrigerator. The next day, poke holes in the dressing and pour the saved can of broth over the top. Bake as directed above.(If it appears dry, add more broth).
Note: Can also be heated in a crock pot on high for approximately 3 hours to save oven space.
Note: If this makes too much for your family then before baking remove half of the dressing and freeze for later use. Just thaw, then pour chicken broth over the top and bake accordingly.