Recipe by Donna Xander.

4 tablespoons butter
6 stalks celery, chopped
2 eggs, beaten
1 15-ounce bag herb-seasoned bread stuffing
1 pound pork sausage, crumbled and cooked until brown
1 8-ounce can cranberry sauce, beaten until thin
1-2 cups apple cider

Sauté onions and celery in butter. Mix onions and celery with eggs, stuffing mix, cooked sausage, and cranberry sauce. Add enough cider to make the mixture slightly moist, but not soggy.

Either put the stuffing in the turkey just before roasting the turkey or cook it separately in a covered casserole on 350 degrees for 45 minutes.