1 pound sausage
2 medium onions, chopped
1 and one half cups chopped celery
5 cups crumbled cornbread
1 cup crumbs from white bread
2 eggs beaten
1 Tbsp. sage
One quarter cup melted butter
Salt and pepper to taste

Saute sausage until cooked then remove from pan. Saute onions and celery in small amount of sausage drippings and then drain. Blend sausage, onions and celery together, add cornbread, white bread, eggs, sage and salt and pepper. Fold in butter. Everything we read lately tells us to never stuff your turkey. This is for cooking as well as health reasons. You see, in order to adequately cook the inside of a stuffed turkey to be safe, you must overcook the outside resulting in dry turkey meat. For best results, cook your stuffing in a separate covered casserole for 30 minutes at 350 degrees.

The Skinny: Use low fat sausage.