Instructions: Before you start: Wash your hands thoroughly with hot, soapy, water.

Make corn bread according to package directions. Cool.

Crumble sausage into small pieces over a bowl. (Wash your hands again after handling raw sausage.)

Dump sausage into a large skillet and cook over medium high-heat until you cant see any pink places on it. Stir it once in a while. When its done, use an oven mitt and take the pan off the heat. Line a plate with a paper towel. Use a slotted spoon to lift the sausage onto the plate.

Carefully chop mushrooms, green and red peppers, and onion (have an adult help you with this, if needed). Put them in a large mixing bowl and sprinkle with 1 teaspoon of the marjoram. Mix together with your hands or a mixing spoon.

Once the corn bread is cool, crumble it into the mixing bowl with the vegetables. Add remaining 1 teaspoon marjoram and the oregano. Add salt and pepper to taste. Then mix in the sausage.

Stuff the turkey, but dont pack the stuffing in tightly, just push it in firmly. Wash your hands after touching the raw bird.

Your parents can check if the stuffing is done. It should read 160 degrees F on an instant-read or meat thermometer.

Extra stuffing: Any stuffing thats left can be placed in a greased baking dish and sprinkled lightly with water. Cover with foil and keep in the refrigerator until about 45 minutes before the turkey is done. Before baking, sprinkle a little more water on the stuffing, depending on what consistency you like. Bake covered at 350 degrees for 35 to 45 minutes or until it reaches 160 degrees F on a thermometer.

Baking alone: If you are not stuffing the turkey, place the mixture in a greased 9-by-13 inch pan. Cover with foil and bake at 350 degrees for 35 to 45 minutes, or until mixture reaches 160 degrees F on a thermometer.

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