1 pkg. (12 oz.) seasoned bulk pork sausage
1/4 c. Crisco oil
1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, minced
1 1/2 c. sliced fresh mushrooms
1 1/2 tsp. instant chicken bouillon granules
1/2 tsp. Worcestershire sauce
1/4 tsp. dried rosemary leaves
1/8 tsp. pepper
2 c. herb seasoned stuffing mix
1 egg, slightly beaten
1/2 c. hot water

Preheat oven to 325 degrees. Place sausage in large skillet. Cook over medium high heat until no longer pink. Drain. Transfer to medium mixing bowl. Heat oil in large skillet; add onion, celery and garlic. Saute over moderate heat until celery is tender crisp.

Add mushrooms, Worcestershire sauce, rosemary and pepper. Cook, stirring constantly, 1 minute. Add to sausage. Mix well, stir in stuffing mix and egg. Mix hot water and bouillon granules in small bowl. Stir into stuffing mixture. Place in 1 1/2 quart casserole. Bake at 325 degrees 30-35 minutes or until heated throughout.