1-2 (8 inch square) pans of your favorite corn bread (can be done ahead)
1 lb. bulk sausage
1 c. chopped onion
1 c. chopped celery including tops
1 c. chopped apple
1/4 c. butter
2 tsp. salt
1/2 tsp. pepper
2 tsp. poultry seasoning or use fresh herbs (thyme, oregano, tarragon)
1/4 to 1 c. chicken broth, depending on how moist you like dressing

Break up sausage and saute gently until brown. Add onion, celery, and apple and saute just until limp. Mix in diced or crumbled corn bread, salt and pepper and spices. Moisten to your liking with chicken broth and the butter which has been melted. Taste and correct seasoning. Stuffs a 20-pound turkey and always disappears.