Sage & Sausage Stuffing

Instructions

1. Saute meats in large frying pan. While that is cooking, cube the bread (leave the crusts on).
2. Dump bread cubes into a large bowl. When meat is cooked through, dump into a colander to rinse and drain; then add to the bread cubes, toss lightly.
3. In same frying pan, add a dab of butter and saute the mushrooms. When they begin to get limp and juicy, dump into bowl with meat-bread mixture. Toss lightly.
4. In frying pan, with another dab of butter, saute onion and celery. When onion is transparent either dump into bowl and toss OR dump into blender jar along with 1/4-1/2 cup melted butter and swirl into fine-ness. (This is for the kids who don't like to see chunks of "yukkies" as my son complains!), THEN pour over bread cube mixture and mix inches.
5. Sprinkle herbs over the top, and toss again.
6. Depending on how "juicy" you like your stuffing/dressing, melt another 1/2 cup of butter and drizzle over and stir.
7. This is used for stuffing turkey, goose or chicken.
8. Dressing can be baked in a greased, covered casserole dish at 325-350°F for 30-40 minutes.
9. OPTIONAL ADD-INs: Try one or two of the following suggestions: 1-2 small cans sliced (minced) water chestnuts, 1/2 - 1 cup green olives, 1 cup chopped toasted nuts (walnuts are great!). Try a 1/4-1/2 cup cornmeal for an entirely different flavor.
10. SUBSTITUTE: 1-2 small cans of drained mushroom stems and pieces instead of the fresh ones. Other herbs and LOTS of pepper are great too. Try a combination of wholewheat and white bread.
11. LEFTOVERS: Reheat in the oven or microwave; keep pan covered unless you like it a bit drier. Use as a bread-like crust for Turkey Divan (with broccoli spears, turkey pieces, grated cheese and cream-of-mushroom soup over the top--baked).