1 pan cornbread (5 c.)
1 lb. sausage
1 c. chopped celery
1/4 c. chopped onion
5 c. dry bread crumbs
1 tsp. poultry seasoning
1/2 tsp. pepper
2 (14 1/2 oz.) cans chicken broth

Crumble cornbread and set aside. Combine sausage, celery and onion in skillet. Saute mixture over medium heat until sausage is brown and onions and celery tender; drain. Add to cornbread and remaining ingredients and blend. Bake in a greased 13x9 pan at 350 degrees for 1 hour or until brown. Will stuff one 12-14 pound turkey.