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Thanksgiving
Menu
Turkey
Ham
Cornbread and Sausage Dressing
Sweet Potato Casserole
Green Bean Casserole
Texas
Corn Casserole
Pumpkin Cheesecake
Pumpkin Bars
(I'm still working on these)
Cornbread
and Sausage Dressing
4 boxes Jiffy cornbread mix
1 chub sage-flavored sausage
1 chub hot sausage
4-6 stalks celery, chopped
2 onions, chopped
1 lg. bag Pepperidge Farms stuffing cubes
4-6 cans chicken broth Prepare
and bake cornbread per package directions, using four 8x8 or two
13x9 pans (can be prepared 1-2 days prior). Crumble and
brown sausage; add celery and onion during last 5 minutes.
In a huge bowl, crumble cornbread; add sausage, celery, onion and
stuffing cubes. Add chicken broth, one can at a time, until
desired consistency (I think I use four, but I can't remember, lol).
Stir it all up, place in a big baking dish (I use an oval dish,
approx. 15x10x3), and bake at 350º for about an hour. 
Texas
Corn Casserole
2 cans corn
1 can chile peppers
1 tub cream cheese, chive and onion flavor, softened
Mix all ingredients
in a 1.5 qt. casserole. Bake at 350 degrees for 30 minutes.
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