Corn Bread Stuffing

Makes enough to stuff 24 pound turkey plus a three quart casserole

1 cup butter or margarine
6 medium celery stalks, chopped (3 cups)
1 1/2 cups chopped onion
18 cups 1/2-inch cubes corn bread or soft bread
2 pounds bulk breakfast sausage, browned
1 1/2 cups chopped pecans (optional)
3 teaspoons chopped fresh sage leaves or 1 teaspoon dried sage leaves, crumbled
3 teaspoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
2 teaspoons salt
1/4 teaspoon pepper

Melt butter in large skillet over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. Stir together celery mixture and remaining ingredients in large bowl.

Notes
Baking stuffing in a casserole makes preparing the turkey easier on the cook. Just grease a casserole and spoon in the stuffing. Cover and refrigerate until about 45 minutes before turkey is done. Bake covered in same oven with turkey 30 to 45 minutes or until hot.