Turkey With Cranberry-Sausage Stuffing

12 lb thawed turkey
8 oz Brown 'N Serve Sausage Links
4 tbs Butter or Margarine
1 cup chopped celery
1 cup chopped onion
16 oz herb-seasoned stuffing cubes
1 cup halved fresh cranberries
2 tsp rubbed sage
2 cup chicken broth

Preheat oven to 325F.

Make stuffing:
Cut the sausage links into pieces. Heat the butter in a medium saucepan over medium heat. Add the sausages, celery, and onion and cook until the vegetables are crisp-tender.

In a large bowl, combine the stuffing mix with the sausage mixture, cranberries, and sage. Add the broth and stir to mix.

Rinse and pat dry the turkey. Lightly stuff the neck and body cavities of the turkey. Roast the stuffed turkey according to package directions (or 325F for 3 1/2 hours). Let the turkey stand 15 to 20 minutes before carving.

Roast the turkey unstuffed and bake the stuffing separately by putting it in a buttered 2 1/2 quart casserole, cover and bake with the turkey 1 hour or until hot.

Yield: 10 servings

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Cajun Country -- New Iberia, Louisiana