Sausage-And-Cornbread Dressing - cooking recipe

Ingredients

1 lb mild bulk pork sausage (I usually use \"original recipe\" Owen's or Jimmy Dean's sausage)
2 tablespoons butter
2 cups diced onions (about 2 large)
2 cups diced celery (include some leaves from the inner celery stalks)
1/2 bunch parsley, leaves chopped (about 1 c.)
2 eggs, lightly beaten
1 (14 1/2 ounce) can chicken broth
1 (16 ounce) package plain cornbread stuffing mix (I use the bagged Pepperidge Farms brand)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
salt and pepper

Preparation

Brown the sausage meat in a large skillet over medium heat, breaking meat up into small pieces as it cooks.
Drain cooked sausage (I drain it in a colander and then run hot water over the meat to remove as much fat as possible) and remove meat to a large bowl.
Add the butter to the skillet and melt over medium heat.
Add onions and celery to skillet and cook, covered, until onions and celery are cooked through, stirring occasionally.
Combine cooked vegetables, sausage,parsley,stuffing mix,and spices in the large bowl, stir in the beaten eggs and chicken broth and mix well.
Spray a casserole dish with cooking spray and fill with dressing mixture.
Cover and bake for one hour in a preheated 350 degree oven.
Remove cover and bake for an additional 15-20 minutes, to lightly brown top of dressing.
A cake tester or knife inserted should come out\"clean\" when the dressing is done.