2 lg. packages stuffing mix
Sage to taste
1 lg. chopped onion
8 stalks celery, diced
1 stick melted butter
2 lb. pork sausage (cooked and crumbled)
Salt and pepper to taste

Mix onion and celery and fry in butter. Fry sausage in separate pan and drain, add onion and celery. Pour in stuffing mix, add water and sage. Mix well with hands. Keep adding water until moist. You may use chicken or beef broth instead of water or use 1/2 broth and 1/2 water.