Sausage and Cranberry Stuffing

2 eggs, slightly beaten
4 md onions, finely chopped
6 stalks celery, finely chopped
2 lb pork sausage, pan fried and drained
8 oz cranberry sauce

Cook sausage, chopped onion and celery. Remove from heat. Add eggs, and cranberry sauce. Stuff 18 to 20 pound turkey and cook as directed for weight of turkey. To stuff 8 to 10 pound bird, cut recipe in half. Any remaining stuffing can be baked separately in covered casserole for 30 minutes at 350 degrees. ** This recipe was the grand prize winner in a recent Jones sausage recipe contest.

Posted by brawny@mindspring.com to rec.food.cooking on Nov 1, 1998.
Adapted by Patti Vincent