KitchenMagician's Recipe

STUFFING - SAUSAGE AND MUSHROOM

Category: Rice & Stuffing Sides

Makes 8 servings.

1 lb. bulk sausage meat
1 c. butter
2 c. chopped onion
2 c. chopped celery
1/4 c. fresh parsley
12 ounces fresh mushrooms, sliced
12 1/2 c. dry bread cubes
1 tsp. poultry seasoning
1 1/2 tsp. dried sage
1 tsp. dried thyme
1/2 tsp. dried marjoram
1 1/2 tsp. salt
1/2 tsp. black pepper
4 1/2 c. chicken broth
2 eggs, beaten

In a large skillet, cook sausage over medium heat, stirring and breaking up the lumps until evenly browned.
Add butter, onion, celery, mushrooms and parsley; saute, stirring frequently.
In a very large mixing bowl, combine cooked sausage meat mixture bread cubes; season with poultry seasoning, sage, thyme, marjoram, salt and pepper.
Pour in enough broth to moisten, and mix in eggs.
Spoon into turkey to loosely fill.

To prepare in slow cooker, increase chicken broth to 1 1/2 cups.
Cook on HIGH for 1 hour, then turn down to LOW and continue cooking for an additional 4 hours.