Thanksgiving Dressing

Sausage Cornbread Dressing:

Melt 1 stick butter and brown 1 pound pork sausage (I use the "light sausage" because it's not as greasy... 1 stick of butter is enough fat...) Add 2 cups each diced onion and celery and 1 tablespoon each of minced sage and thyme. Salt and pepper, cook 5 minutes. Add 3 cups chicken broth. Beat 2 eggs with ¼ cup chopped parsley in a large bowl, add 6 cups stale cubed cornbread and 8 cups stale white bread (french bread or sourdough) cubes. Pour in the broth mixture and toss. Transfer to a baking dish and dot with butter. Cover and bake at 375 for 30 minutes. Uncover and bake until golden, about 30 more minutes.