1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. butter
1 1/2 tsp. salt
2 tsp. rubbed sage
1/2 tsp. pepper
1/2 to 1 lb. breakfast sausage in tube
6 slices dry wheat bread, cubed
4 c. coarsely crumbled sweetened corn bread
1 1/2 c. turkey broth or water

Saute vegetables in butter until tender-crisp. Cook sausage, crumble into pieces. Mix sausage, vegetables and seasonings together. Combine breads in a large bowl; add vegetable mixture. Stir in broth. Fill bird (do not pack), truss and roast as usual. Or spoon into greased 4-quart casserole. Bake, covered, in moderate 350 degree oven for 35 minutes; uncover and bake 10 minutes more. Makes 9 cups.