1 lb. bulk sausage (med. to hot seasoning)
1/2 lb. mushrooms, quartered
2 c. sliced celery
2 c. chopped onion
1 can (14 1/2 oz.) chicken broth
1/4 c. chopped parsley
1/2 tsp. thyme, crushed
1/2 tsp. sage
8 c. toasted, firm texture white & whole wheat bread cubes

In large heavy pan or Dutch oven, brown sausage. Add mushrooms, celery and onion; cook until tender. Drain fat, if desired. Stir in broth, parsley, thyme and sage; mix well. Add bread; toss to evenly moisten.

Spoon into covered casserole and bake at 350 degrees, 30 minutes or microwave 12 minutes until heated through. Or, use to stuff 12-15 pound turkey. Makes 2 1/2 quarts.