16 oz. mild bulk sausage
1 medium yellow onion, chopped
1 1/2 c. celery and greens, sliced thinly
1 stick butter
1 chicken bouillon cubes
3 c. boiling water
16 oz. bag stuffing crumbs or cubes

Melt the butter and bouillon cube with the boiling water in a large mixing bowl. Set aside. Break apart the sausage and stir-fry until thoroughly cooked, about 5 minutes. (Do not use any oil, these should be enough fat in the sausage.) Using a slotted spoon, remove the sausage and add to the mixing bowl, leaving the oil in the pan. Stir fry the onion and celery in the left-over oil until tender. Using a slotted spoon, remove the onion and celery; add to the mixing bowl. Add the bag of stuffing cubes. Toss until thoroughly mixed. Stuff your turkey loosely. Any left-over stuffing can either be baked in a casserole dish or frozen.

Note: I put my left-over stuffing in my turkey soup. It greatly enhances the flavor and adds wonderful texture!