5 cups crumbled cornbread (cornbread stuffing mix will also work)
1 pound sausage meat
2 cups chopped onion
1½ cup chopped celery stalks
2 cups (slightly pressed down) white bread crumbs
2 eggs, lightly beaten
Salt and pepper
2 to 3 tablespoons sage
½ cup (4 ounces) butter, melted

Break up the sausage meat
Sauté in a frying pan until it turns grey
Scrape into a large mixing bowl leaving fat in pan
Sauté the onions 5 to 6 minutes until tender
Add the celery and sauté 2 minutes
Add the sautéed vegetables to the sausage, along with the cornbread, bread crumbs and eggs
Season to taste
Fold in melted butter

SAUSAGE STUFFING

1 pound sausage meat
1 onion finely chopped
6 cups coarse bread crumbs
2 stalks celery, chopped
3 tablespoons parsley, minced
1½ teaspoon salt
¼ teaspoon pepper
1 tablespoon poultry seasoning
2 eggs
1/3 cup cooking sherry

Sauté onion and sausage together until brown
Combine bread crumbs, celery, parsley, and seasonings with the sausage and allow to cool
Add eggs and sherry and mix thoroughly
Add enough water to moisten