1 pound ground pork sausage
2 medium onions, chopped
4 stalks celery, chopped
6 cups crumbled cornbread
3 cups white bread cubes, toasted
2 teaspoons rubbed sage
1/4 teaspoon salt (optional)
1 teaspoon pepper
4 cups turkey broth
2 large eggs, lightly beaten

Combine sausage, onion and celery in a large skillet; cook over medium heat, stirring until sausage crumbles. Drain well.

Combine cornbread and next 4 ingredients in a large bowl; stir in sausage mixture. Add broth and eggs, stirring well. Spoon into a lightly greased 13 x 9-inch baking dish. Bake at 350 degrees F for 45 minutes or until browned.

Yields 10 to 12 servings (9 cups).