Sausage Stuffing 

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
3 teaspoons poultry seasoning
1/4 teaspoon ground black pepper
                   
1. Cook sausage. Drain. 
2. Melt margarine. Add enough to sausage drippings to
   make 1 cup. 
3. Sauté 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. 
4. 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. It comes out really good.