Stuffing - cooking recipe

Ingredients

1 (15 oz.) pkg. cornbread stuffing
1 lb. sausage, pan-fried and drained
1 c. margarine
2 c. celery, chopped
2 c. onion, chopped
2 Tbsp. parsley
2 eggs, slightly beaten
2 c. turkey stock or chicken bouillon
1 Tbsp. lemon juice

Preparation

Saute celery, onion, parsley and 3/4 cup margarine.
Add sausage.
Mix stuffing, stock and eggs; toss lightly until completely moistened.
Spoon into turkey cavity.
Rub turkey with lemon juice and 1/4 cup margarine.
Roast according to directions.