Instructions: * I use stale french bread, pulled into small pieces.

Put the sausage in a skillet and cook, breaking up the lumps with the side of a kitchen spoon. Cook until it has lost its raw color. If desired, drain off all or a part of the fat.

Melt 2 tablespoons of butter in a skillet and cook the onions and celery until the onions are wilted.

Add the sausage. Melt the remaining 6 tablespoons of butter and add it. Add all the remaining ingredients and blend well. Let cool.

Yield: Sufficient stuffing for an 8 to 10 pound turkey.

NOTES : For a 19 to 20 pound turkey, the quantities should be doubled exactly except for the sausage meat, which should be increased to 2 1/2 pounds.

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