Tuesday, November 17, 2009

Mushroom and Sausage Stuffing



















6 cups toasted bread cubes
3/4 lb sausage
8 ounces mushrooms, sliced
5 stalks celery, diced
1 medium onion
1/2 cup butter
1 (14 ounce) can chicken broth
salt & black pepper
2-3 tablespoons sage

Brown sausage, add ½ butter, celery, onions, and mushrooms. Sauté over low – med heat. Add remainder of butter, and ½ can of chicken broth. Add in a separate bowl, or pan, the breadcrumbs. Season with salt, pepper, and sage. When vegetables are tender, add to breadcrumbs, and mix well, add remaining broth as needed to sufficiently moisten stuffing.