cerumen

1 pound bulk breakfast sausage
3/4 cup finely chopped onion
1 1/2 cups finely chopped celery
1 cup (combined) margarine and drippings from sausage
8 cups bread cubes
5 teaspoons poultry seasoning
1/4 teaspoon ground black pepper

Cook sausage. Drain. Melt margarine. Add enough to sausage
drippings to make 1 cup. Saute onions and celery in
margarine/dripping mixture until onion is tender. DO NOT
BROWN. Stir in about 1/3 bread cubes. Put in big bowl and
add remaining bread cubes, poultry seasoning, and pepper.
Watch your hands, it's hot. Mix well. Stuff turkey. You can
also omit the sausage, increase the bread cubes to 9 cups,
and add a teaspoon or two of salt. You can also add apples,
giblets, oysters, etc. This recipe is very adaptable. When
cooking extra in the oven, place the stuffing in a buttered
casserole dish, and place in a pan of hot water. Cover, and
baste with turkey drippings occasionally.

Yield: 12 Servings