Sausage and Cornbread Stuffing

• 1 pound bulk pork sausage
• ½ cup butter, cubed
• 2 cups chopped onion
• 1 ½ cups chopped celery
• 2 cups soft breadcrumbs
• 2 eggs, beaten
• Salt and pepper
• 2 to 3 tablespoons sage
• 5 cups crumbled yellow cornbread

1. In a skillet, cook the sausage until it is fully cooked through.
2. Remove sausage and set aside; drain any fat.
3. Melt butter in skillet and sauté onion and celery in butter until crisp-tender.
4. In a large bowl, combine vegetables, breadcrumbs, eggs, seasonings, cornbread and sausage; stuff into turkey. Roast according to your favorite recipe to ensure proper cooking time.