Corn Bread Sausage Stuffing

1 pound mild or hot bulk pork sausage
1/2 cup butter or margarine
2 cups chopped onion
1 1/2 cups chopped celery
2 cups soft bread crumbs
2 eggs, beaten
salt and pepper to taste
2 tablespoons dried sage
5 cups crumbled yellow cornbread
Directions
1.In a frying pan, cook the sausage until done. Remove sausage and set aside; drain any fat. Melt butter; saute onion and celery until crisp-tender. Combine vegetables with bread crumbs, eggs, seasonings, corn bread and sausage. Stuff into a turkey or Cornish game hens; roast according to your favorite recipe.
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