ANOTHER RECIPE FROM "THE RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.htm

ITALIAN SAUSAGE STUFFING FOR POULTRY

INGREDIENTS
1 pound sweet Italian sausage, taken out of its casings and crumbled
1 medium Spanish onion, diced
6 stalks celery, diced
1 pound domestic mushrooms, quartered
5 cloves garlic, minced
8 tablespoons unsalted butter
1 cup low-sodium chicken broth
1 cup chestnuts, roasted and peeled
2 teaspoons dried sage
6 cups dried bread (can use an assortment) or you can use Italian Seasoned Croutons

DIRECTIONS
Preheat oven to 325 degrees.
In a large skillet over medium-high heat, add crumbled sausage and brown for about 4 minutes.
Add onion and celery; cook until softened and translucent, about 5 minutes.
Add mushrooms; cook another 5 minutes.
Add garlic; cook 2-3 minutes.
Add butter and stock and bring to a boil
Remove from heat and add chestnuts and driged sage.
In a medium-sized mixing bowl, pour the sausage mixture over the bread crumbs.
Mix until the bread begins to soften.
Place stuffing in a buttered 9 x 13-inch casserole and cover with lid or foil.
Bake in oven for 1 hour and 15 minutes, uncovering for the last 15 minutes so it will borwn.
Serve in the baking dish.