Thanksgiving Day 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
5 teaspoons poultry seasoning
1/4 teaspoon ground black pepper

Cook sausage. Drain. Melt margarine. Add enough to sausage drippings
to make 1 cup. Saute 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. 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.
Yield: 12 Servings