Cornbread Pepper Dressing

As I went to prepare our dressing for our Thanksgiving bird, I realized I hadn't given much thought to the meal. In desperation I went looking for something to stuff the bird with and came up with this combo. Very tasty, very peppery, very festive!

• Ready In: 20 mins
• Serves: 4-6
• Yields: 8 cups

Ingredients

• 1⁄4 lb breakfast sausage
• 1⁄2 onion, chopped
• 1⁄8 cup butter
• 1⁄8 cup coconut oil
• 1 1⁄4 cups water
• 7  ounces cornbread stuffing mix
• 1  large egg
• 1⁄2 cup dried currant
• 1⁄2 cup pine nuts
• 1  tablespoon black pepper (less to taste)
• 1  teaspoon sea salt
• 1  teaspoon poultry seasoning
• 1  teaspoon marjoram

Directions

1. Saute sausage and onions with butter and coconut oil until saugsage is cooked through.
2. Add water and bring to boil.
3. Remove from heat and add cornbread.
4. Toss until evenly moist.
5. Add remaining ingredients.
6. If not using immediately, reserve egg for later addition.
7. Toss until well blended.
8. Stuff your bird or bake in medium casserole dish in 350 degree oven for 25 to 30 minutes.