Cornbread Sausage Stuffing
1 lb. fresh mushrooms, sliced
1 cup celery, chopped
3/4 cup onion, chopped
1/2 cup margarine or butter
4 tsp. Chicken-Flavor Instant Bouillon or 2 Chicken Bouillon Cubes
1 lb. bulk sausage, browned and drained
1 pkg. (16 oz.) corn bread stuffing mix
1-1/2 tsp. poultry seasoning
1-2/3 cups water
In a large skillet, cook mushrooms, celery and onion in margarine until tender.
Add water and bouillon; cook until bouillon dissolves. In large bowl, combine
mushroom mixture and remaining ingredients; mix well. Loosely stuff turkey just
before roasting, if desired. Place remaining stuffing in greased baking dish.
Bake at 350°F for 30 minutes or until hot. Refrigerate leftovers.