2lb pork sausage
1 1/2c butter
1 1/2c chopped yellow onion
1 1/2c chopped celery
2c chopped pecans
36oz cubed stuffing mix
96oz chicken broth

Chop everything.

After everything is chopped, brown the sausage, remove it from the pan, leave the drippings in the pan and add the amount of butter called for.

Saute the onion until translucent.

Add the celery, sauté and then cover and simmer until the celery is soft.

Then, mix all ingredients, including the bread cubes and chicken stock.

Refrigerate overnight.

Bake it at 350 for 60min or until it reaches an internal temp of 165f/74c.

If you are going to stuff a turkey, it's really, really important that the stuffing is cold when it goes in the turkey. (Warm stuffing will grow bacteria before it gets to temperature and will make everyone sick!).