2 pkg. cornbread mix
4 c. chopped celery
1 c. chopped green pepper
1 1/2 tsp. dried sage
1 1/2 tsp. dried thyme
1/2 tsp. pepper
3 eggs, slightly beaten
1 lb. pork sausage
3 c. chopped onion
3/4 c. parsley
1 1/2 tsp. Savory
1 tbsp. salt
1 can undiluted chicken broth

Make cornbread as directed. In large skillet, saute sausage, stirring until lightly brown; remove with slotted spoon. In drippings, saute celery, onion, green pepper and parsley for 8-10 minutes. Crumble cool cornbread in large bowl. Add sausage, vegetables and seasonings. Add broth and eggs; toss lightly with fork. Add 1 cup chopped walnuts, if desired. Makes about 15 cups, sufficient to fill 18 pound turkey.