1/2 c. butter
1 c. minced onion
1/2 c. finely chopped celery
1 chicken bouillon cube
5 c. white bread crumbs (slightly stale)
5 c. crumbled cornbread (made without sugar)
1/2 lb. fresh pork sausage, crumbled
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. poultry seasoning
2 eggs, beaten
2/3 c. hot water

In skillet, saute onion and celery in hot butter. Dissolve bouillon cube in 2/3 cup hot water. Sprinkle over white and cornbread crumbs. Add sauteed onion and celery.

In skillet, saute onion and celery in hot butter. Dissolve bouillon cube in 2/3 cup hot water. Sprinkle over white and cornbread crumbs. Add sauteed onion and celery.

In skillet, saute sausage until brown. Add to crumb mixture, salt, pepper, poultry seasoning and eggs. Then add sausage and drippings. Toss very well. Stuff turkey, and place remaining stuffing in small pan. Bake in uncovered pan last 45 minutes of turkey time at 325 degrees.