Sausage Cornbread Stuffing

6 C. dry torn bread pieces

3 C. cornbread pieces

(Dry bread pieces several days ahead.)

3/4 C. minced onion

1-1/2 C. chopped celery

2 T. butter

Saute onion and celery in skillet until tender.

1 lb. Italian sausage

about 2 C. chicken broth or boullion

1-1/2 tsp. crushed sage leaves

1 tsp. thyme leaves

1/3 C. pine nuts

salt to taste

Remove vegetables from skillet and brown sausage.

In large bowl toss all bread with onions, celery, and sausage.  Slowly add chicken broth till slightly wet.  Add remaining ingredients and place in buttered dish.  Bake at 350 deg till golden brown.  (about 40- 50 min.)