1 1/2 pounds sausage meat
1 cup minced yellow onions
1 cup minced celery
8 cups crumbled dry cornbread or (8 oz package corn bread stuffing mix)
1/2 teaspoon sage
1/2 teaspoon thyme
1 teaspoon poultry seasoning
2 teaspoons salt
1/2 teaspoon pepper
1 cup melted butter or margarine
1. Saute sausage slowly in a heavy skillet, breaking up with fork until lightly browned and thoroughly cooked, about 20 minutes.
2. Transfer to a large bowl with a slotted spoon. Drain all but 1/4 cup drippings from skillet; add onions and celery and stir fry over moderate heat 8-10 minutes until golden. Add sausage along with remaining ingredients and toss lightly to blend.
3. Use to stuff Turkey or just serve as is.
Yields: About 2 1/2 quarts, enough to stuff a 12-13 pound turkey
