1 lb. pork sausage
1 1/2 c. chopped onion
2 tsp. salt
2 tsp. dried sage
1 tsp. dried rosemary
1 tsp. dried thyme
1/4 tsp. pepper
8 c. cornbread
16 slices white bread, cubed
2 1/2 c. chicken broth
2 eggs, beaten
1/2 c. butter
16-18 lb. turkey

Cook sausage and onion in a medium skillet over low heat until sausage is brown and onion is tender. Drain. Place in large bowl. Add next 9 ingredients; mix well with cornbread-white bread. Add broth. Stuff turkey of about 16-18 pounds. Bake 325 degrees, 5 1/2 - 6 1/2 hours.