1 lb. bulk pork sausage (mildly seasoned), drained & crumbled
3/4 c. onion, minced
1/2 c. butter
4 c. soft bread crumbs (or cubes)
4 c. corn bread crumbs (or cubes)
1 1/2 tsp. sage
1 tsp. thyme leaves
1/2 tsp. pepper
2 tsp. parsley
2 eggs, beaten
2 c. chicken broth
1/2 lb. mushrooms, sliced

In skillet, cook and stir sausage with onion and mushrooms until meat is lightly brown and onion is tender. Drain off fat. Add enough butter to sausage fat to measure 1 cup. Stir butter mixture and about 1/3 of bread crumbs into meat mixture. Turn into large bowl. Add remaining ingredients and mix well. Bake in uncovered casserole dish at 350 degrees for 40 to 45 minutes. Makes 18 (1/2 cup) servings.