1 c. celery, chopped fine
1 c. onion, chopped fine
4 c. toasted bread
1 lb. cooked wile rice
2 lb. cooked red hot sausage, scrambled as cooked
2 pinches sage
Salt and black pepper to taste
3 whole eggs, beaten

Saute celery and onion in bacon grease until tender, but not brown. Roll toasted bread into fine crumbs. Soften these with the broth made from giblets, as in other dressing (about 4 cups broth). Combine all ingredients. Butter a large ring mold or melon mold and line with fine bread crumbs. Bake in moderate oven 30 minutes until set. Turn out on platter and serve with turkey and gravy. Also delicious with wild duck or any fowl.