1995 UNSTUFFING

1/2 pound Italian sausage
1/4 cup butter or margarine
1/2 pound fresh mushrooms, sliced
3/4 cup chopped celery
1 medium to large onion, chopped
1 to 2 teaspoons poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons chopped fresh parsley
6 cups unseasoned stuffing croutons or dry bread cubes
2 1/2 to 3 cups chicken broth or turkey stock

Remove sausage from casings; crumble as you brown sausage in skillet. Drain. Saute mushrooms, celery and onion in margarine, then mix with sausage, poultry seasoning, salt and pepper. Add parsley. Put bread cubes in large bowl; mix with sausage mixture and broth to moisten. Place in greased 2-quart casserole. Cover and bake at 325 to 350 degrees for 30 to 40 minutes. Uncover and bake 10 minutes more. Makes 8 servings.

-Adapted from Taste of Home magazine