Ingredients 2 cup water, cold 6 cup crumbed cornbread 6 cup bread, cubed 1 inch 1/4 cup water 2 teaspoon salt, (opt) 2 teaspoon ground pepper 1/2 cup butter, or margarine 2 pound pork sausage, bulk 2 cup celery, chopped 1 each onion, chopped fine 22 pound turkey Directions: Place reserved giblets in saucepan with 2 cups water; cover, and simmer 1-2 hours or until giblets are tender. Remove from broth, reserving 1 cup of broth. Chop giblets; set aside. Combine cornbread and bread cubes in a large mixing bowl; add 1/4 cup water, salt and pepper. Set aside. Melt butter in a large skillet; add sausage, celery, and onion. Saute 3 minutes. Cover, and cook an additional 30 minutes or until sausage is browned and vegetables are tender; stir frequently. Remove from heat; stir in bread mixture. Add reserved giblet broth and giblets, mixing well. NOTE: 2 packages of Martha White Cornbread Mix, baked ==6 cups stuffing. Yield: 9 cups or enough for a 12 lb turkey.