1 lb. bulk sausage
1 c. chopped onion
1 c. celery including tops
1/4 c. butter
2 (8 x 8) squares of cornbread
2 tsp. salt
1/2 tsp. pepper
2 tsp. poultry seasoning
1/4 c. canned chicken broth

Saute sausage, breaking up with fork. Drain, reserve 2 tablespoons of drippings. Saute onion and celery in drippings and butter. Crumble the 2 squares of cornbread making 8 cups. Using fork lightly combine sausage and onion, celery, and crumbs and seasoning and chicken broth in bowl. Season with salt and pepper.

Makes enough for a 10-12 pound bird. For larger, add 3/4 cup per pound of bird.