Cornbread Sausage Stuffing - cooking recipe

Ingredients

1 lb. fresh mushrooms, sliced (about 4 c.)
1 c. chopped celery
3/4 c. chopped onion
1/2 c. margarine or butter
4 tsp. Wyler's chicken flavor instant bouillon or 4 chicken flavor bouillon cubes
1 2/3 c. water
1 lb. bulk sausage, browned and drained
1 (16 oz.) pkg. cornbread stuffing mix
1/2 tsp. poultry seasoning

Preparation

In a large skillet, cook mushrooms, celery and onion in margarine until tender.
Add water and bouillon; cook until bouillon dissolves.
In a large bowl, combine mushroom mixture and remaining ingredients.
Mix well.
Loosely stuff turkey just before roasting, if desired.
Place remaining stuffing in a greased baking dish.
Bake at 350\u00b0 for 30 minutes or until hot.
Refrigerate leftovers.
Makes about 3 quarts.