Sausage And Mushroom Stuffing

• 5 cups (1-inch) cubed white bread (about 7 (1-ounce) slices)
• 5 cups (1-inch) cubed whole wheat bread (about 7 (1-ounce) slices)
• 1 pound turkey Italian sausage
• Cooking spray
• 1 teaspoon vegetable oil
• 3 cups finely chopped onion
• 1 1/2 cups finely chopped celery
• 1 (8-ounce) package presliced mushrooms (about 2 cups)
• 1 teaspoon dried thyme
• 1 teaspoon dried rubbed sage
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon black pepper
• 1/3 cup chopped fresh parsley

1. Preheat oven to 250u0b0.
2. Place bread in a single layer on 2 baking sheets. Bake at 250u0b0 for 1 hour or until dry. Set aside.
3. Remove casings from sausage. Cook the sausage in a large nonstick skillet coated with cooking spray over medium heat until browned, stirring to crumble. Place sausage in a large bowl.
4. Heat oil in pan over medium heat. Add the onion, celery, and mushrooms; cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Remove from heat; stir in thyme and the next 4 ingredients (thyme through pepper). Add the onion mixture, bread, and parsley to sausage; toss gently to combine. Add Homemade Turkey Stock, and stir until moist.
5. Increase oven temperature to 350u0b0.
6. Spoon the bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350u0b0 for 15 minutes. Uncover and bake an additional 20 minutes or until top is crusty.

white bread, whole wheat bread, sausage, cooking spray, vegetable oil, onion, celery, mushrooms, thyme, sage, rosemary, marjoram, black pepper, parsley

Taken from www.myrecipes.com/recipe/sausage-mushroom-stuffing (may not work)