5 c. crumbled yellow cornbread
1 lb. sausage meat
2 c. onions, chopped
1 1/2 c. chopped celery stalks
2 c. fresh white bread crumbs, slightly pressed down
2 eggs, lightly beaten
2 to 3 tbsp. sage
1/2 c. melted butter
Salt and pepper

Makes 2 1/2 quarts.

Break sausage up and saute until gray. Scrape into mixing bowl, leaving fat in pan. Saute onions in fat 5 to 6 minutes until tender. Add celery and saute 2 minutes. Add bread crumbs and eggs. Season to taste, exaggerating the sage slightly. Fold in melted butter.