5 c. crumbled cornbread
1 lb. sausage
1 c. chopped celery
1/4 c. chopped onion
5 c. dry bread crumbs
1 tsp. poultry seasoning
1/2 tsp. pepper
4 c. chicken broth

Cook corn bread as usual and let cook. Crumble and set aside. Combine sausage, celery and onion in large skillet over medium heat until sausage is browned and tender. Drain well and add remaining ingredients. Mix into bird or place into a roasting pan. Cook at 350 degrees for 1 hour or until brown. Makes 12 servings.