8 c. cornbread made from cornbread mix
6 c. soft bread cubes
1 lb. pkg. roll pork sausage
2 c. chopped celery
1 c. chopped onion
2 eggs, beaten
1 (10 1/2 oz.) can condensed chicken broth
1 (12 to 16 lb.) turkey

Combine cornbread and bread cubes; set aside. In large skillet over medium-high heat, cook sausage until meat is no longer pink. Add celery and onions; continue cookie until vegetables are tender and sausage is lightly browned. Add sausage mixture, eggs and chicken broth to combined breads. Lightly spoon stuffing into body and neck cavities of turkey. Roast immediately according to standard roasting directions.