1 lb. bulk breakfast sausage
1/2 stick butter
2 cups celery, chopped
2 cups onion, chopped
1 cup dried cranberries, chopped
1 cup chopped apple
12 oz. pkg. herb stuffing mix
12 oz. corn bread stuffing mix
1 tsp. dried poultry seasoning
1 tsp. dried rubbed sage
1/2 tsp. pepper
2 cups canned low-sodium chicken broth
1 cup apple juice or Cran apple juice

1 lb. bulk breakfast sausage 1/2 stick butter 2 cup s celery, chopped 2 cup s onion, chopped 1 cup dried cranberries, chopped 1 cup chopped apple 12 oz. pkg. herb stuffing mix 12 oz. corn bread stuffing mix 1 tsp dried poultry seasoning 1 tsp dried rubbed sage 1/2 tsp pepper 2 cup s canned low-sodium chicken broth 1 cup apple juice or Cran apple juice

Sauté sausage, celery and onion until veggies are tender, breaking up with a fork, about 15 minutes. Do not drain! Add butter. Add remaining dry ingredients and fruit. Toss until well blended. Gradually mix in the chicken broth and apple juice. Chill until ready to use
If not preparing inside the turkey, bake, covered with foil at 350F for about 40 minutes. Uncover and bake until slightly crusty on top, about 5 minutes longer.