1 lb. sausage
2 pkgs. (6 oz.) cornbread stuffing mix
3 c. hot water
16 oz. pkg. frozen whole kernel corn
8 to 12 lb. turkey

Break sausage into small pieces and brown well in skillet. Drain on absorbent paper; reserve drippings. Add butter to drippings to make 1/2 cup. Place content of vegetables/seasoning packets and measured drippings in large bowl. Add hot water. Stir to blend. Add stuffing crumbs. Stir just to moisten. Stir in corn and sausage. Do not stuff turkey until ready to roast. Rinse turkey with cold water. Sprinkle neck and body cavities with salt and stuff lightly with stuffing. Truss and roast at 325 degrees for 3 1/2 to 4 1/2 hours. Makes 9 cups. Place remaining stuffing in small baking dish. Bake at 400 degrees for 15 minutes.