Corn Bread Sausage Stuffing - cooking recipe

Ingredients

1 lb fresh mushrooms, sliced (@ 4 c)
1 cup chopped celery
3/4 cup chopped onion
1/2 cup butter
4 teaspoons instant chicken bouillon or 2 chicken bouillon cubes
1 2/3 cups water
1 lb bulk sausage, browned and drained
16 ounces cornbread stuffing mix
1 1/2 teaspoons poultry seasoning

Preparation

In a large skillet, cook mushrooms, celery and onion in butter till tender.
Add water and bouillon; cook till bouillon dissolves.
In large bowl, combine mushroom mixture and remaining ingredients; mix well.
Loosely stuff turkey just before roasting, if desired.
Place remaining stuffing in greased baking dish.
Bake at 350 degrees for 30 minute or till hot. Refrigerate leftovers.