5 T butter
1 c. minced onion
1 c. minced celery
1 pound of andouille sausage, cut in small cubes
6 c. corn bread, crushed or broken up into pieces
2 cup of chicken stock
1/2 t salt
freshly ground pepper to taste
1 T fresh thyme
1t fresh sage

1. Gently saute the onion in a large pot. Add celery and cook until soft but not browned.
2. Add sausage and cook for five minutes over medium heat, stirring all the while.
3. Add remaining ingredients and remove from heat.

If you have too much stuffing bake it separately from big bird.

* To prepare stuffing outside of turkey, pour mixture into a loaf pan.  Place loaf pan in a larger pan with hot water. Bake at 325 for an hour or until the top is golden brown.