5 lbs. sausage
3 lg. onions (chopped)
2 c. celery (chopped)
1 pkg. (16 oz.) stuffing mix
1 pkg. (16 oz.) cornbread stuffing mix
1 loaf homemade bread, dried and crumbled
3 sm. cans chicken broth
8 eggs, beaten slightly
Sage to ones taste

In two skillets cook sausage until almost done. Add onions and celery and cook longer. Grease large (11x16 inch) deep pan and in this pan mix the stuffing mix, bread, eggs, sage and chicken broth, then add the sausage, onions and celery, mix well. Bake at 350 degrees 1 1/2 to 2 hours, may lower temperature and bake longer, or may put in several smaller pans and adjust time accordingly. Serves many Thanksgiving guests.