1/2 lb. sausage meat
3 tbsp. butter, melted
1 sm. onion, chopped
1 stalk celery, chopped
2 c. stale bread crumbs
1/2 c. chicken broth
1 egg, beaten
1/2 tsp. salt
1/2 tsp. dried thyme
2 tbsp. chopped fresh parsley
1/2 lb. fresh mushrooms, chopped
1/3 c. peach brandy
1/2 c. pecans, chopped

Cook sausage until golden brown, breaking up with a fork; drain the fat. Add butter, onion and celery and cook for 2 to 3 minutes. In a bowl, moisten the bread crumbs with chicken broth and beaten egg. Add the sausage mixture, salt, thyme, parsley, mushroom, peach brandy, pecans and mix.