- 1 pound mild or hot bulk pork sausage
- 1/2 cup butter or margarine
- 2 cups chopped onion
- 1 1/2 cups chopped celery
- 2 cups soft bread crumbs
- 2 eggs, beaten
- salt and pepper to taste
- 2 tablespoons dried sage
- 5 cups crumbled yellow cornbread
- In a frying pan, cook the sausage until done. Remove sausage and set aside; drain any fat. Melt butter; saute onion and celery until crisp-tender. Combine vegetables with bread crumbs, eggs, seasonings, corn bread and sausage. Stuff into a turkey or Cornish game hens; roast according to your favorite recipe.