I have to admit, I spent my first twelve years in New England, where stuffing was dry crumbly stuff. It wasn't until I moved to Texas that I discovered "wet" stuffing. This recipe evolved from my husband's Thanksgiving dinner tradition.
1 small onion, chopped
2 sticks celery, chopped
¼ cup butter
Sauté in butter until tender
12 ounces light pork sausage, cooked and drained
8 ounces herb dressing (Pepperidge Farm)
8 ounces cornbread dressing
2 cups giblet liquid, cooked with vegetable bouillon
Mix all ingredients together and bake in casserole at 350° for 30minutes. You may add more liquid as needed depending on whether you like a wet or drier stuffing.