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Ingredients & Directions 1/4 pound bulk pork sausage 1.25 cups cups water 1 tablespoon chopped fresh parsleyor 1 teaspoon dried parsley flakes 1/2 cup frozen whole kernel corn, thawed 1/2 cup shredded Cheddar cheese 4 cups Pepperidge Farm Cornbread Stuffing Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat

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