Turkey with Corn Bread and Sausage Stuffing

Cook sausage until lightly browned remove from frying pan. Saute vegetables in sausage drippings. In a large bowl, combine all of the ingredients and mix well.

Scrub the inside and outside of a 10 to 12- pound turkey with warm water. Dry turkey with a cloth, Rub the inside well with salt. Fill the body cavity loosely with the dressing it will increase in bulk as it cooks (Place any leftover dressing in a greased casserole and bake it in the oven with the bird for the last hour of cooking).

Sew up the incision or secure it with skewers. Wrap a string crisscross fashion about them. Fill the neck cavity and secure it also. Tie back the flap of the neck skin. Brush bird with melted margarine or fat. Roast the bird using your favorite method.