Ingredients

1 lb. deer sausage or 1 lb. pork sausage
2 pkgs. jalapeno cornbread mix
1 pkg. reg. cornbread mix
4 slices wheat bread
1 C. onion, chopped
1 can water chestnuts, cut up
1 C. shredded cheddar cheese
2 Campbell’s dry vegetable soup mix, 2 pouches
1 1/2 tsp. poultry season
1 tsp. cumin
3 C. cooked squash
2 cans beef broth
Salt & pepper to taste

Cooking Instructions

Cook bread as directed on box. Cool. Crumble breads together. Brown sausage and onion together, drain. Add to bread mixture, water chestnuts, dry soup mix, squash, seasonings, stir together. Add enough broth to hold together. Add cheese last. I use an electric skillet to cook. Heat it just enough to let cheese melt and be bubbly. Bake at 300 degrees for 20 minutes.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)