Umami Stuffing - cooking recipe

Ingredients

1/2 lb Italian sausage
1/4 cup unsalted butter
1/2 lb mushroom, sliced
3/4 cup celery, cut lengthwise and chopped
1 medium white onion, chopped
1/2 teaspoon ground cumin
1/2 teaspoon coriander powder
1/2 teaspoon salt
1/2 teaspoon pepper
6 cups dry bread cubes
1 cup chicken broth

Preparation

If the sausage is link and not bulk, remove the casings and mince. In a large skillet, brown the sausage and drain away the fat.
Return the meat to the pan, and add the butter, mushrooms, celery and onion; saute for 2-3 minutes or until onion is tender.
Stir in the spices.
Do NOT drain away the butter and sweat from the vegetables. Put the croutons in a large bowl and fold the contents of the pan in, giving the croutons some moisture.
Add the broth about a quarter cup at a time, otherwise the stuffing will turn to mush. Taste the mixture from time to time; if the consistency and flavor seem right to you, stop adding the broth.
Place the mixture in a 2-quart baking dish. Cover with foil and bake at 350F for 30 minutes.
Uncover and bake for 20 minutes more.