• 1 pound ground pork sausage
• 1 tablespoon butter
• 6 stalks chopped celery
• 2 onions, chopped
• 2 (1 pound) loaves day-old white bread, torn into small pieces
• 1 ½ teaspoons sage seasoning mixture
• salt and pepper to taste
• 2 eggs, lightly beaten
• 1 cup chicken broth

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9×13-inch baking dish. Place pork sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Melt butter in a large saucepan over medium heat. Place celery and onions in saucepan; slowly cook and stir until tender. Mix together sausage, celery, onions, bread, sage, salt, and pepper in a large bowl; add eggs and enough chicken broth to make stuffing mixture moist but not mushy. Press stuffing into the prepared baking dish. Bake in the preheated oven for 1 hour, or until top is brown and crisp.