1 lb. ground pork sausage
2 medium onions, chopped
4 stalks celery, chopped
6 c. crumbled cornbread
3 c. white bread cubes, toasted
2 tsp. rubbed sage
1/4 tsp. salt
1 tsp. pepper
4 c. turkey broth
2 large eggs, lightly beaten

Combine sausage, onions and celery in a large skillet. Cook over medium heat, stirring until sausage is crumbled. Drain well. Combine cornbread and next 4 ingredients in a large bowl. Stir in sausage mixture. Add broth and eggs, stirring well. Spoon mixture into a lightly greased 13 x 9 x 2-inch baking dish.

Bake at 350°F for 45 minutes or until browned.

Yield: 10 to 12 servings (9 cups).