Grandma's Cornbread Stuffing

1 lb sausage (hot? mild? needs more research).
1 recipe no-frills cornbread or 2 packages cornbread stuffing mix
1 onion (diced)
3 stalks celery (diced)
1-2 cans mushrooms (what kind?)
1-2 cans water chestnuts
? cups chicken broth
? butter
1 - 2 eggs
Sage (fresh? ground?)

• Acquire corn bread. 
• In non-stick skillet, cook sausage, reserving 2 to 3 T of oil. 
• Using sausage oil, saute fresh sage (if using), onion and celelery
• Mix in crumbled sausage and cornbread
• Mix in mushrooms and water chestnuts, butter, eggs and ground sage (if using)
• Mix in chicken broth until batter is consistency of oatmeal or grits. It should be thick but still flowing. 
• Add to casserole pan and bake for 45minutes at 350 

Beet potato salad

2lbs beets, diced into 1/2 in cubes
2 lbs new potatoes, diced into 1/2 in cubes
1C diced dill pickles (salt brined preferred)
1/2 lb carrots diced
2T Olive oil
2T minced garlic
2T minced dill
2T lemon juice
1/2 C Greek yogurt / mayonnaise / sour cream

* Toss beets, potatoes, carrots with olive oil, salt and pepper.

* Roast beets potatoes and carrots until cooked, tossing with spatula 3/4 way through (maybe 30 minutes total ).  Potatoes and carrots will cook faster.

* Combine all ingredients, adding sour cream to taste

* Serve with beet greens!