Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Bulk Italian sausage |
| ¼ cup | Butter or margarine |
| ½ pounds | Fresh mushrooms; sliced |
| ¾ cup | Chopped celery |
| 1 medium | Onion; chopped |
| 1 teaspoon | Poultry seasoning |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 6 cups | Unseasoned stuffing croutons or dry, bread crumbs |
| 2½ cup | Chicken broth; (2 1/2 to 3) |
In a large skillet, brown sausage; drain. Add butter, mushrooms, celery and onion; saute 2-3 minutes or until onion is tender. Stir in poultry seasoning, salt and pepper. Transfer to a large bowl; add croutonsand enough broth to moisten. Place in a greased 2 quart baking dish. Cover and bake at 350 F. for 30 minutes. Uncover and bake for 10 minutes more.
Submitted by: Ken Churches, San Andreas, CA MC formatting by bobbi744@... By Roberta Banghart <bobbi744@...> on Mar 04, 1997
Recipe by: Taste of Home Magazine, Oct/Nov '95, p. 32 Posted to MM-Recipes Digest V4 #268 by Walt Gray <waltgray@...> on Oct 11, 1997