Savory Sausage Stuffing

• 1 pound sage pork sausage
• 1/2 cup butter, cubed
• 1/2 pound fresh mushrooms, finely chopped
• 6 celery ribs, finely chopped
• 2 small onions, finely chopped
• 2 garlic cloves, minced
• 1 loaf (13 ounces) French bread, cut into 1/2-inch cubes (about 17 cups)
• 4 cups cubed multigrain bread (1/2 inch)
• 1 tablespoon rubbed sage
• 1 cup chicken stock
• 1/2 cup white wine or chicken stock
• 1 cup dried cranberries
• 1/2 cup sunflower kernels, optional

1. In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat.
2. Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.

pork sausage, butter, mushrooms, celery, onions, garlic, bread, bread, sage, chicken stock, white wine, cranberries, sunflower kernels

Taken from www.tasteofhome.com/recipes/savory-sausage-stuffing/ (may not work)