Corn & Herb Bread Sausage Stuffing

1 Pound bulk pork sausage
2 Cups celery, chopped
2 Cups onion, chopped
5 Cups corn bread stuffing mix (about one 12 oz package)
5 Cups herbed-bread stuffing mix
1 Teaspoon dried poultry seasoning, crumbled
1 Teaspoon dried rubbed sage
1/2 teaspoon pepper
3 Cups chicken broth

Preheat oven to 350�F. Butter 13� x 9� x 2� glass baking dish. Saut� first 3 ingredients in heavy large skillet over medium-high heat until sausage is brown and vegetables are tender, breaking up sausage with fork, about 15 minutes. Drain off fat. Transfer sausage mixture to large bowl. Add stuffing mixes, poultry seasoning, sage and pepper and toss until well blended. Gradually mix in broth. Transfer stuffing to prepared dish. Cover with foil and bake until heated through, about 40 minutes. Uncover and bake until slightly crusty on top, about 5 minutes longer.
Makes 12 Cups