3 1/2 qt. or 1/2 inch bread cubes
3/4 c. butter
1 lb. bulk pork sausage
1 lb. mushrooms, chopped
1 c. finely chopped onion
1 c. finely chopped celery
1 c. chopped parsley
1 (13 3/4 oz.) can chicken broth
1 tsp. crumbled rosemary
1/2 tsp. salt
1/4 tsp. pepper
Sage

Toast bread crumbs, place in large bowl. In skillet, brown sugar, remove. Pour off drippings and add remaining butter and mushrooms; saute 5 minutes. Add onion, celery, and parsley. Saute 5 minutes. Stir in chicken broth, rosemary, salt, pepper, and sage. Add sausage and simmer 10 minutes, uncovered. Pour over bread cubes and toss. Stuffs a 12-15 pound bird.