Kendra’s Sausage Dressing

I’m not sure how this could possibly not be on this site, considering I’ve made it every time I’ve made a holiday meal for years. I like it because it isn’t mushy, but you can make it more so by adding more chicken broth. It originally came from Southern Living. 
1 pound ground pork sausage
1-2 onions, chopped
4 celery ribs, chopped
8 oz mushrooms, sliced
1 cup walnuts or pecans, coarsely chopped (and toasted in a dry skillet if
you have time)
8 oz herb seasoned stuffing mix
16 oz package cornbread stuffing mix (or one recipe of cornbread)
2-5 cans chicken broth (totally depends on how dry you like it)
2 t. poultry seasoning
Sage to taste
½ t. salt and some pepper
A couple beaten eggs (as a binder)
Cook first 4 ingredients in a big pot (hopefully overproof) over medium high heat, stirring until sausage crumbles and is no longer pink. Drain well and return to the pan, or put in glass dish if pan isn’t ovenproof. Stir in nuts and remaining ingredients.
As far as broth, add enough so everything is moist but to your texture
preference. It always seems to take more than you think, but take care not too stir too much, or it will get mushy.
Now you can either stuff this in the turkey or cook it in a pot. If you cook it in a pot, you can cook it between 350 and 425 (depending on what else you have in the oven at the time) for between 45 minutes and an hour and a half. Taste to see if it has the consistency you like. You don’t want it to be too wet when you serve it.

What do you think?