Lena And Rose'S Thanksgiving Pork Stuffing

• 1 bunch celery
• 3 Spanish onions
• 1 carrot
• 1 1/2 lbs ground pork loin
• 1/2 cup parmesan cheese, shredded
• 1/2 cup romano cheese, shredded
• 1/2 teaspoon garlic powder (guessing on quantity)
• 2 tablespoons dried parsley, to taste (guessing on quantity)
• 1 (12 ounce) package fresh mushrooms (guessing on quantity)
• 2 (8 ounce) boxes croutons (or bags, guessing on quantity)
• 2 (12 ounce) cans chicken broth
• salt and pepper

1. Preheat oven to 350 degrees. Chop celery, onion, and carrot, and saute in butter. Set aside.
2. Brown the ground pork with salt and pepper to taste until cooked thoroughly.
3. Add the celery, onion, and carrot, to the cooked pork, along with the cheeses, garlic powder, parsley, and mushroom (optional). Stir until blended over low-medium heat.
4. Add croutons and chicken broth, and stir until blended.
5. Bake at 350 degrees until croutons start to get a little crunchy on top (20 minutes?).

celery, onions, carrot, ground pork loin, parmesan cheese, romano cheese, garlic, parsley, fresh mushrooms, croutons, chicken broth, salt

Taken from www.food.com/recipe/lena-and-roses-thanksgiving-pork-stuffing-524891 (may not work)