Makes 12 cups
1 pound ground pork sausage
3 small onions, chopped
6 green onions, chopped
4 celery ribs, chopped
1 cup coarsely chopped walnuts, toasted
1 (8-ounce) package herb-seasoned stuffing mix
1 (16-ounce) package cornbread stuffing mix
1 cup dry white wine or chicken broth
2 (14 1/2-ounce) cans chicken broth
2 teaspoons poultry seasoning
1/2 teaspoon salt
Cook first 4 ingredients in a Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well; return to pan.
Stir in walnuts and remaining ingredients.