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    • 1/4 lb. bulk pork sausage, Canadian is good
    • 1 1/4 cups water
    • 1 tbsp. chopped fresh parsley or 1 tsp. dried parsley flakes
    • 1/2 cup whole kernel corn
    • 1/2 cup shredded Cheddar cheese
    • 4 cups Pepperidge Farm® Corn Bread Stuffing


Cook the sausage in a 10 inch skillet over medium-hgh heat until it's well browned, stirring frequently to break up meat. Pour off fat.

Stir in the water, parsley, corn and cheese. Add the stuffing.and stir lightly to coat.  Spoon into a greased 1 1/2 quart casserole. Cover.

Bake at 350°F. for 25 minutes or until hot.



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