Cornbread Sausage Stuffing

• 1 lb. fresh mushrooms, sliced (about 4 c.)
• 1 c. chopped celery
• 3/4 c. chopped onion
• 1/2 c. margarine or butter
• 4 tsp. Wyler's chicken flavor instant bouillon or 4 chicken flavor bouillon cubes
• 1 2/3 c. water
• 1 lb. bulk sausage, browned and drained
• 1 (16 oz.) pkg. cornbread stuffing mix
• 1/2 tsp. poultry seasoning

1. In a large skillet, cook mushrooms, celery and onion in margarine until tender.
2. Add water and bouillon; cook until bouillon dissolves.
3. In a large bowl, combine mushroom mixture and remaining ingredients.
4. Mix well.
5. Loosely stuff turkey just before roasting, if desired.
6. Place remaining stuffing in a greased baking dish.
7. Bake at 350u0b0 for 30 minutes or until hot.
8. Refrigerate leftovers.
9. Makes about 3 quarts.

fresh mushrooms, celery, onion, margarine, bouillon, water, bulk sausage, cornbread stuffing mix, poultry seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1059945 (may not work)