INGREDIENTS:

1 recipe corn bread
1 (1 lb.) pkg. pork sausage
2 c. sliced celery
1 c. chopped onion
6 c. soft bread cubes
1/4 c. butter, melted
1/2 to 1 tsp. sage
1 (10 3/4 oz.) can condensed chicken broth
3/4 c. water
2 eggs, beaten
1 (12 to 16 lb.) turkey

DIRECTIONS:

Bake corn bread according to package directions; cool completely. Crumble into large bowl; set aside. Brown sausage with celery and onion; drain.
In large bowl, combine sausage mixture, corn bread, bread cubes, butter and sage; mix well. Add broth, water and eggs; toss lightly until bread is thoroughly moistened. Add 1/2 cup additional water if more moist dressing is desired.

Lightly spoon dressing into body cavity and neck region of turkey. Truss and roast according to standard roasting directions. Place remaining dressing in 1 to 1 1/2 quart casserole. Cover and bake during last 35 to 40 minutes of roasting time.

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