Make the cornbread for this recipe a day or two in advance. Use a mix or try this recipe for Cornbread.

• 1 lb. fresh sausage
• 1/4 pound (1/2 cup) butter
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup red or green bell pepper
• 5 cups dry bread cubes
• 5 cups crumbled cornbread
• 1/4 tsp. pepper
• 1 tsp. poultry seasoning - such as Bell's® Seasoning
• 1/2 cup milk
• 1 can cream of chicken soup

Preparation -
If the sausage is in links, remove the casing. In a large skillet, brown the loose sausage meat. Drain, remove meat from the skillet and set the meat aside. Melt the butter in the skillet. Add the onion,celery, and bell pepper and cook until barely tender; set aside. In a large bowl, combine the Cornbread and the seasonings. Stir in the milk and chicken broth. Add the onion/celery mixture and the sausage and mix well.

To bake the stuffing in the turkey -
Spoon the mixture loosely into the turkey cavities. Bake at 325º, using the turkey roasting timetable as a guideline, then use an accurate instant-read meat thermometer to check the temperature of the inner thigh. It should be 180º. Next, insert the thermometer into the center of the stuffing. The temperature should be 165º.

To bake the stuffing separately-
Place the stuffing mixture in a buttered casserole dish. Cover and bake at 325º for about about 35 minutes.