2 lb. bulk pork sausage
2 c. chopped onions
1 1/2 chopped celery
8 c. corn bread crumbs or corn bread cut into cubes
8 c. bread cubes or ready stuffing mix
3 eggs
2 tsp. ground sage
2 tbsp. chopped parsley
Salt and pepper to taste

In large skillet, crumble sausage, cook over medium heat for 10 minutes stirring to break up sausage. Stir in onion and celery, cook for about 10 minutes. Preheat oven to 350 degrees. Place bread and cornbread cubes in large bowl, stir in sausage mixture, eggs and seasonings. Mix thoroughly. If too dry add broth as desired. Bake in oven until top is slightly brown.