Sausage Stuffing

• 2 (16 oz. ea.) pkgs. pork sausage
• 8 oz. fresh mushrooms, sliced
• 1-1/2 cups diced onion
• 3/4 cup diced or coarsely grated carrots
• 1-1/2 cups diced celery
• 3 garlic cloves, minced
• 1 (10 oz.) pkg. frozen spinach, thawed and drained
• 2 tsp. dried rosemary
• 2 tsp. poultry seasoning
• 1 tsp. black pepper
• 1 (15 oz.) pkg. herbed dry bread cubes
• 2 cups vegetable broth
• 1 egg, lightly beaten

1. Preheat oven to 325 degrees F. In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Add mushrooms, onions, carrots, celery and garlic; cook 10 to 12 minutes or until onion is translucent, stirring frequently. Transfer mixture to a large bowl; add remaining ingredients and stir well. Pour into a buttered 4-quart casserole. Bake covered for 60 minutes.

pork sausage, fresh mushrooms, onion, carrots, celery, garlic, frozen spinach, rosemary, poultry seasoning, black pepper, bread cubes, vegetable broth, egg

Taken from www.epicurious.com/recipes/member/views/sausage-stuffing-50104502 (may not work)