4 c. soft bread crumbs
1/2 lb. bulk sausage
butter, if needed
1 lb. fresh mushrooms, thinly sliced
1/2 c. chopped onion
1/2 c. diced celery
1/4 tsp. thyme
1/2 tsp. marjoram
Salt - black pepper to taste
Broth

Crumb bread in blender or food processor. In heavy hot skillet, cook sausage, stirring and breaking apart until well browned and crumbly. Remove sausage, measure rendered fat. If don't have 1/2 cup, add butter to make up difference.

Return fat to pan and saute the mushrooms, onion and celery 4-5 minutes. Mix in bread crumbs, seasonings and cooked sausage. Moisten with broth. If stuffing bird only fill cavity 3/4 full - stuffing expands during cooking OR place in greased covered casserole and bake 20-30 minutes in 350 degree oven.