1 lb. pork sausage
1/2 c. butter
1 c. chopped onion
1 c. chopped celery
1 med. apple, chopped
1 tbsp. parsley flakes
1 tsp. ground sage
1 tsp. poultry seasoning
1/2 tsp. salt
1/2 tsp. pepper
1 egg, slightly beaten
3 (6 oz. each) boxes croquettes
2 (6 oz. each) cans sliced mushrooms, drained
1-2 c. chopped, cooked neck and giblets (optional)
3/4 to 1 c. chicken broth (more can be added if you like a moist dressing)

Crumble sausage in 1 1/2 quart casserole. Cook in microwave half power for 8-10 minutes or until sausage is no longer pink and thoroughly cooked. Stir half way through cooking time. Drain. Or: fry the sausage in a frying pan.

Place butter in 3-4 quart casserole. Heat in microwave on full power for 1 minute or until melted. Add onion, celery and apple. Stir to coat with butter. Cover and cook in microwave on full power for 5-7 minutes until tender. Stir in sausage and seasonings, and mushrooms, and when slightly cooled, add egg. Gradually stir in croquettes. Pour chicken broth over all and toss to moisten. Stuff bird.

To cook dressing separately, add 1/4 to 1/2 cup more broth, cook in microwave, covered on full power for 6-8 minutes or until heated through.