1/4 lb. pork sausage
2 c. dry bread crumbs
2 c. corn bread, crumbled
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. rubbed sage
1/2 c. butter, melted
1/2 c. onion, chopped
1/2 c. celery, chopped

Brown sausage in skillet until crumbly; reserve drippings. Combine bread crumbs, corn bread and seasoning in large bowl. Add sausage. Saute onion and celery in 1/4 cup drippings until tender. Add to bread.

Makes 5 cups.