1 lb. hot sage bulk sausage (like breakfast sausage)
2 (8 oz.) pkgs. cornbread stuffing mix
2 c. diced onions
3 cloves garlic, minced
2 c. diced celery
1 c. chicken broth
1/4 c. melted butter
1/4 c. chopped Italian parsley

In a large skillet, break bulk sausage into small pieces; sauté over medium heat with onions until lightly brown; add garlic and cook for another minute.

With a slotted spoon, place meat in a large mixing bowl. Add cornbread stuffing mix; dice onion and celery.

With a large spoon, stir chicken broth and melted butter into stuffing mixture until mixture is evenly moist.

Blend in chopped parsley. If you prefer a moister stuffing, add a beaten egg.

Makes about 10 cups, enough to stuff a 12 to 15 pound bird.