Corn Bread Sausage Stuffing

• fresh mushrooms, sliced (@ 4 c)↗1 lb
• chopped celery1 cup
• chopped onion3⁄4 cup
• butter↗1⁄2 cup
• instant chicken bouillon or 2 chicken bouillon cubes↗4 teaspoons
• water↗1 2⁄3 cups
• bulk sausage, browned and drained↗1 lb
• cornbread stuffing mix16 ounces
• poultry seasoning1 1⁄2 teaspoons

Step-by-step instructions

1. 1

   In a large skillet, cook mushrooms, celery and onion in butter till tender.

2. 2

   Add water and bouillon; cook till bouillon dissolves.

3. 3

   In large bowl, combine mushroom mixture and remaining ingredients; mix well.

4. 4

   Loosely stuff turkey just before roasting, if desired.

5. 5

   Place remaining stuffing in greased baking dish.

6. 6

   Bake at 350 degrees for 30 minute or till hot. Refrigerate leftovers.