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GERMAN STUFFING 
1 lb. ground round
1 lb. pork sausage
6 stalks of celery, chopped
1 onion, chopped
1 lb. mushrooms, sliced
2 eggs
1/2 tsp. thyme
2 tsp. ground sage or to taste
1 can evaporated milk
1 pkg. stuffing mix

Brown meat; drain well. Saute in butter or steam celery, onion and mushrooms. Beat eggs and add milk and vegetables. Combine all together with stuffing mix and seasonings. Add broth to moisten. Bake in a greased and uncovered casserole for 1 hour at 325 degrees.
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