My mom's cornbread stuffing is always a hit with our family. Here is her version: Cornbread Stuffing 2 cups finely chopped celery (1 cup finely chopped onion) 1 cup finely chopped green bell pepper 1/4 cup butter 1 8oz. pkg. herb stuffing or 4-6 cups small dried bread cubes 1 recipe (using 2 cups cornmeal mix or cornmeal) cornbread, usually made in a cast iron skillet, cooked and cooled 1 cup warm chicken broth or more 2 eggs beaten 2 1/4 t. salt 2 t. poultry seasoning (and we like extra dried rubbed sage) 1 t. pepper Saute the vegetables in 1/4 cup butter. Remove from the skillet. In a large bowl, combine the dried stuffing (bread cubes) and the crumbled cornbread with the warm broth. Add the sauteed vegetables, the eggs and the seasonings. Mix well. Add additional broth until you have a moistened but not soggy consistency. You want the dressing to be moist but still loose and not bound together. If you squished a portion in your hand, it would hold together, but fall apart when touched. Place in a greased, shallow, oblong pyrex baking dish and bake at 350F for 30-40 minutes covered with foil. Uncover the last 5 minutes to crisp up the top. I have in the past added 1 large peeled and chopped apple to the vegetables while mixture to saute and 1 pound lightly browned bulk breakfast sausage, crumbled to the stuffing mix when adding in the sauteed vegetables, eggs, and seasonings. Sage is a quite assertive herb, but a little extra really shines in stuffing/dressing with the turkey. You have to determine, by taste, just how much extra sage you want to add. In our region, we swear by Three Rivers Cornbread mix for the best cornbread or Martha White brand if we can't get the Three Rivers. At our family Thanksgiving we have more stuffing for dessert! Hope this helps! Teresa

Here are a few to get you started: Poor Man's Salami 2-21/2 lb ground venison 1 cup water 1/2 tsp each garlic powder, onion powder, mustard seed 2 tbls liquid smoke 3 tbls Morton's Tender Quick salt Combine all the ingredients and form the mixture into two 8-inch long rolls. Wrap in foil with the shiny side next to the meat. Refrigerate for 24 hours. Pierce the foil in several places on the bottom side of the roll with a toothpick. Place the rolls on the oven rack over a pan containing 1/2 cup water. Bake at 225 derees for about 2 hours. Venison Breakfast Sausage 4 lbs ground venison 2 lbs ground pork 1/2 Burgundy 1tsp garlic powder 2 onions, liquified in blender 4 tsp basic smoke salt* 4 tsp marjoram 3 tbls mustard with horseradish 1 tbls pepper 2 tsp sage 1 tsp cayenne pepper 1 tsp thyme 1 tsp ground nutmeg 3/4 tsp rosemary Combine all ingredients well. Form into patties and fry. Or stuff casings to make breakfast links. *Basic Smoke Salt This is a seasoned salt mixture I devised years ago for smoking meats. It's a great general seasoning salt as well: 1 package table salt (1 lb 10 oz) 1 tbls onion salt 2 tbls celery salt 1 tbls garlic salt 2 tbls paprika 4 tbls white pepper 2 tbls dill salt 4 tbls white sugar Combine all ingredients and store in an airtight container (canning jars work great) Spicy Game Sausages 1 3/4 lb venison or other game meat, ground 1 3/4 lb pork, ground 1 tbls smoke salt 2 tsp chili powder 2 tsp black pepper 5 garlic cloves, crushed 2 tsp rubbed sage 1/4 tsp ground allspeice variations: 1 tbls curry powder 2 tsp cumin seed Combine all ingredients. Stuff into casings or make into chubs. For people with dietary restrictions forbidding pork, this next is particularly suitible. Scott Darrohn's venison sausage 4 lb venison,ground 1 lb beef fat 2 tsp salt 1 tsp black pepper 1/8 tsp cayenne 2 tsp ground sage 1/2 tsp ground allspice Combine venison, beef fat, and seasonings and pass through meat grinder. With hands, shape; meat into 4-ounce patties. The sausage can be prepared any way you like it, or frozen for later use. This next is reminescent of Boudin sausages, but actually has a totally different flavor: Venison & Potato Sausage 10 lbs ground lean venison 10 tsp salt 2 tsp pepper 10 lbs ground raw potato 3 lb ground raw onion Sausage casings Grind meat, potatoes and onions separately first, then mix all together with salt & pepper and put through meat grinder a second time. Fill sausage casings by hand or with a sausage stuffer attachment on your meat grinder. Tie off or twist sausage into individual links or leave whole. Do not pack casings too tightly or they will burst when cooked. Wrap in meal sized packages and freeze. To serve, punch a few holes in the casing to release pressure as the sausage expands while cooking. Put frozen sausage in boiling water and let simmer for 45 minutes. If preferred you can add up to 3 lbs ground pork to the mixture before stuffing the casings. BTW, if all you have is ground meat, that's fine. But if you're starting with whole cuts, it's best to spread the herbs and spices on the meat before grinding. Then double grind the meat. This assures that the herbs and spices are evenly distributed throughout.

Here's one buy sooo much work! Stuffed Cabbage Head From Diana Rattray, This cabbage recipe was posted by Marie. 25 to 30 Cabbage leaves 3/4 cup uncooked rice 1 1/2 pint boiling water 2 tbsp. bacon drippings 1 med. onion, chopped fine 1 stick celery, chopped fine 1 cup lean ground beef 1 cup ground pork 1/2 cup cooked ham, chopped fine 1 egg, well beaten 1/8 tsp. nutmeg 1/4 tsp. thyme 1 tsp. salt 1/2 tsp. red pepper 1 clove garlic, mashed A large white cotton cloth about 28 " square American or Velveeta cheese to grate Immerse cabbage leaves in salted boiling water; cook 2 to 3 min. or until wilted, adding a few at a time. Avoid crowding; drain and cool. Cook rice in boiling salted water 12 minutes; drain and transfer the rice to a large bowl. Cook ground pork in bacon drippings until brown, stirring occasionally. Add slat, pepper, garlic, onion, and celery, cook 5 minutes longer. Pour into cooked rice. Combine, rice, pork mixture, ham, ground beef, nutmeg, thyme, and egg, mix well and add more salt and pepper if necessary. Spread out the cloth. In center, place 4 cabbage leaves, to later resemble growing end of cabbage. Place about 1 tbsp. of mixture in center of each leaf and spread a bit. Continue building up the the head, using up the least attractive leaves first and placing dressing over each. Then at the last try and cover top and sides with the more perfect leaves, having used up all the dressing in the center. Bring up all 4 corners of the cloth and tie a string tightly and closely to the cabbage. In a large pot, pour 1 pint or more of water; place a rack or crumpled aluminum foil in the bottom. Place wrapped cabbage on rack, cover with a tight fitting lid and cook over med. heat. When water comes to a boil, reduce heat and cook 1 hour. When it is done, turn off the heat and let set covered for 10 minutes. Then untie string, unwrap, grate cheese over top, cover again for a couple of minutes, then gently lift our cloth and slip onto a platter. Serve sliced in wedges, cut like a cake, pass your favorite tomato sauce over each helping.

I know this is not what you're looking for, but if you like sausage and cornbread maybe you'd like to try this for brunch some day! MARILYN'S PIGGY PUDDING 14 to 16 link pork sausages 2 large or 4 small apples (Yellow Delicious or Granny Smith); peel, core and slice 1 (8 1/2 oz.) package yellow cornbread mix Ingredients to prepare cornbread mix Fresh sage to garnish and maple syrup for serving Preheat oven to 400°. Cut sausage links into bite-size pieces and pierce with a fork to let the fat out as they cook. Brown sausage links in a skillet until no longer pink; drain well on paper towels and lay in a single layer in the bottom of an 8-inch baking dish. Arrange apples on top of sausages. Prepare cornbread according to directions on the box and pour over all. When I spoon on the corn bread batter I like to leave space in between so it will cook through. Bake 20 to 25 minutes until cornbread is golden and cooked through. Serve warm with maple syrup. *Recipe from Paula Deen. Can be doubled - it will be fine in a 9X13-inch baking dish.