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I love a tuna salad and I love a pasta salad, so this recipe truly feels like a happy marriage of the two
Try These Other Thanksgiving Sides: Super Creamy Mac and Cheese The BEST Yeast Rolls Cheesy Green Bean Casserole Southern Cornbread Dressing Crock Pot Sweet Potato Casserole Savannah Seafood Stuffing Maple Bacon Brussels Sprouts Slow Cooker Sausage Cornbread Dressing Equipment Ingredients 1 pound Johnsonville Italian ground sausage, (hot, mild, or sweet) 4 tablespoons butter 3 celery stalks, finely chopped 2 medium sweet onions, chopped 1 tablespoon dried sage 1/2 teaspoon dried thyme 2 tablespoons chopped fresh parsley 1 (9-inch) cornbread, (1 to 2 days old), crumbled 3 slices toast from white bread, torn into small pieces 2 eggs, lightly beaten 2 1/2 to 3 cups chicken broth 1/2 teaspoon salt 1/2 teaspoon pepper 1 1/2 tablespoons butter, cut into slivers Instructions Brown sausage in a large skillet over medium-high heat, breaking it into pieces as it cooks
Colors: Black, Light Blue, Navy Blue
Tip : Choose a peplum with gentle draping rather than sharp angles for a softer look
