Laine's Mom's Southern Style Stuffing

Seasonings:
Celery (1 big stalk)
Green onions (2 stalks)
Onions (4 medium)
Bell peppers (4)

Other Ingredients:
Aunt Jemima cornmeal mix
Crisco Oil
Whole Chicken
Reising's seasoned bread crumbs (1 1/2 bags)
French bread (1 loaf)
Eggs (1 dozen)
Evaporated milk (12 oz)
poultry seasoning
Thyme
Sage
Salt
Sausage (1 lb)

A day or two ahead of time:
* Make 2 batches of cornbread (crumble in a big container when cooled)
* Boil chicken (salt it), debone and save stock.

Sautee seasonings in a big pot. Pour some crisco to mix with it.
Pour seasonings into crumbled cornbread. Pour a little stock in next. Mix together. Pour in bread crumbs. Mix in more stock and mix.
Soak loaf of french bread in stock. Put into mixture. Add eggs, evaporated milk and mix together.
Add chicken (1/2 to all depending on size). Sprinkle poultry seasoning, thyme and sage. Season to taste. Add salt if needed. Pour in remaining stock. Taste to make sure it's right. Add raw sausage and mix with hands. Add a can of chicken stock if needed mixture must be soupy. Put half of mixture into a ziploc bag and freeze for christmas.
Bake at 350 in a pan until golden and crispy.  Or stuff in bird.  Enjoy.