2 loaves hearty white sandwich bread, sliced (not Wonder bread!)
1 lb. regular bulk breakfast sausage
1 large onion, diced
3 ribs celery, sliced into 1/2-inch pieces
2 (4 oz. ea.) cans mushroom stems and pieces (or 8 oz. fresh sliced mushrooms)
2 to 3 cups chicken broth (Swanson)
1 1/2 tsp. salt
3/4 tsp. freshly ground black pepper
3 tsp. poultry seasoning
1 cup (2 sticks) butter

Dry out the bread slices in a slow (250°F) oven for about ten minutes until nearly completely dry but not colored. Remove from oven and cut into 1-inch cubes. Place into a large bowl and set aside.

Brown, drain and crumble the sausage, reserve in a small bowl.

Melt butter in a large microwave safe bowl or measuring cup, add onion, celery and mushrooms and cover with wax paper, return bowl to microwave and cook on high for 5 minutes. Remove from microwave and put aside.

Mix salt, pepper and poultry seasoning in a small bowl, set aside.

Have all ingredients in the vicinity of the stove and heat a large non-stick skillet to medium heat. Add 1/6 of the bread cubes and 1/6 of the sausage, 1/6 of the butter-vegetable mixture and 1/6 of the seasonings. Pour in about 1/4 to 1/3 cup of broth and start stir-frying. Keep stirring and turning the pan ingredients until the bread cubes take on a medium brown hue, and the bread is moist.

Note: The correct texture should hold in a loose ball when squeezed in your hand (let cool before trying to do so).

Continue to cook remaining ingredients in the same way, in batches.

Combine all cooked stuffing in a large bowl and stir to combine all the batches together. If the stuffing is too dry, add more stock and stir to mix moisture in. Taste and correct seasoning - it should be prominently seasoned.

Cover and refrigerate until using to stuff poultry or put in Ziploc style freezer bag and freeze for up to several months.

Submitted by: Barbara Hoffner