Ingredients:
1/2 pound pork sausage
1/2 cup chopped onion
1 cup chopped celery
4 cups whole kernel corn, drained
1-3/4 cups chicken broth
1 (16-ounce jar) salsa, the kind you like best
5 cups Pepperidge Farm corn bread stuffing
(Optional: Mushrooms make a good addition to this recipe. Add them to the pot when you’re doing the sautéing of the sausage, onion, celery and corn.)

Instructions:
Sauté the sausage, onion, celery and corn kernels until the sausage is done. Use a big spoon to remove excess grease. Add the chicken broth and the salsa to the sausage mixture. Bring to a boil and stir occasionally. Take off the heat.
Stir the stuffing into the sausage mixture and get the stuffing mixture well distributed and covered with the liquid. Serve this alongside turkey slices and slather on some gravy for good eating.
Actually, you don’t even need to roast a turkey to use this recipe. It’s delicious when served with pork chops or pork loin.
You’ll note that mushrooms are an option for use in this stuffing.
I recommend the addition of the mushrooms, but realize that some folks just don’t appreciate mushrooms in their food.
I plan to try making this by substituting oysters for the sausage. Add some butter to your skillet when sautéing oysters with the rest of the ingredients – this should make a scrumptious oyster dressing.