Sausage Stuffing

• 1 1/2 lb. Italian sausage
• 1 lb. ground round
• 1 small onion, chopped
• 1/4 c. grated Romano cheese
• salt and pepper
• garlic powder
• parsley
• oregano
• 24 oz. bag stuffing bread cubes
• 2 eggs
• 1/2 c. sliced celery
• 1 (10 oz.) can chicken broth
• 1/2 c. sliced mushrooms
• 1/2 lb. margarine or butter

1. Put stuffing cubes, margarine/butter, chicken broth and about 1 can water in large bowl and heat in microwave until margarine has melted.
2. Stir mixture.
3. Brown sausage, crumble and drain. Brown ground round (with salt and pepper) and drain.
4. Mix with stuffing cubes.
5. Hard-boil one of the eggs.
6. Add the cooked egg (diced) and the raw egg.
7. Add in the rest of the ingredients and mix.
8. Stuffing may be used to stuff poultry, or may be cooked in a covered casserole dish for about 45 minutes at 350u0b0.
9. Serves 6 to 8.

italian sausage, ground round, onion, romano cheese, salt, garlic, parsley, oregano, bread cubes, eggs, celery, chicken broth, mushrooms, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=834394 (may not work)