Umami Stuffing

• 1/2 lb Italian sausage
• 1/4 cup unsalted butter
• 1/2 lb mushroom, sliced
• 3/4 cup celery, cut lengthwise and chopped
• 1 medium white onion, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon coriander powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 cups dry bread cubes
• 1 cup chicken broth

1. If the sausage is link and not bulk, remove the casings and mince. In a large skillet, brown the sausage and drain away the fat.
2. Return the meat to the pan, and add the butter, mushrooms, celery and onion; saute for 2-3 minutes or until onion is tender.
3. Stir in the spices.
4. Do NOT drain away the butter and sweat from the vegetables. Put the croutons in a large bowl and fold the contents of the pan in, giving the croutons some moisture.
5. Add the broth about a quarter cup at a time, otherwise the stuffing will turn to mush. Taste the mixture from time to time; if the consistency and flavor seem right to you, stop adding the broth.
6. Place the mixture in a 2-quart baking dish. Cover with foil and bake at 350F for 30 minutes.
7. Uncover and bake for 20 minutes more.

italian sausage, unsalted butter, mushroom, celery, white onion, ground cumin, coriander powder, salt, pepper, bread cubes, chicken broth

Taken from www.food.com/recipe/umami-stuffing-399179 (may not work)