Ingredients:

• 1 lb. bulk sausage, removed from casings and broken up into chunks
• 1 lbs onions cut into large dice
• 4 celery stalks with leaves, sliced thinly
• 6 cups torn crustless bread
• 1/4 stick melted butter
• 3 cups Pepperidge Farm stuffing
• 2 TB Bells Seasoning( buy a new box each November)
• 2 tsp kosher salt
• 2 tsp fresh pepper
• 2 eggs, beaten
• 2 cups chicken stock (more or less)

Recipe:

1. Cook sausage meat slowly until no longer pink, but still soft, not brown. Remove sausage meat to a plate.
2. Drain off  all fat.Wipe pan clean.
3. Melt butter in pan, then cook onions until soft. Add celery and cook for 5 minutes. Combine with sausage.
4.  In large bowl combine bread cubes, stuffing mix, sausage-onion-celery, mixing gently.
5. Add beaten eggs and mix to combine thoroughly.
6. Add salt, pepper, bells seasoning and mix well.
7. Add about 1/3 cup chicken stock to slightly moisten the stuffing. Not too much, because the turkey will add its own moisture while it cooks.
8. Stuff cavities of the turkey loosely with the stuffing.Cook stuffed turkey according to weight.
9. Put excess stuffing into ovenproof casserole and add 1 cup or more  chicken stock to moisten stuffing. Cover and bake for 45 at 350º. Then uncover and cook 15 minutes more to crisp the top.

Notes:

Mix baked stuffing and turkey stuffing together before serving.