Mushroom, Sausage and Sage Stuffing

Thanksgiving is approaching so it's about time to start planning your Thanksgiving menu! I am a major planner, so I have of course been thinking about mine and preparing accordingly. I have cooked my fair share of Thanksgiving dinners; however, I have to be honest...I am not a fan of stuffing and usually let someone else make it! I have a major aversion to anything soggy, so you can see why I don't really care too much for stuffing. But, I am having a Thanksgiving dinner party soon and Thanksgiving Day is fast approaching, so I wanted to come up with a stuffing recipe worthy of sharing with you!

I planned to test out my ideas for dinner knowing that my husband would be happy to eat my share of the stuffing, but I liked the stuffing so much I kept my share to myself! I have to admit, I was surprised at how much I liked it! The sausage gives the stuffing a great flavor and texture and since I cooked it uncovered, the top was crunchy and the inside was not soggy at all! Who would have thought--I like stuffing!

Ingredients
1 lb. breakfast sausage
1 yellow onion, chopped
1 cup celery, chopped
12 oz. sliced mushrooms, roughly chopped
8 fresh sage leaves, chopped
1 tablespoon worchestershire sauce
14 oz. dry stuffing
2 cups chicken broth

Preheat oven to 350 degrees. Crumble sausage into a large skillet over medium heat and cooked until browned. Remove sausage from pan and drain on paper towel. Add onion, celery and mushrooms to pan and saute until onions and celery are opaque and mushrooms are cooked through and browned. Add sage and worchestershire and stir to combine. Add sausage back to pan. Add stuffing mix and broth and stir to combine all ingredients.  Spoon stuffing mixture into a greased 9x13 baking dish and bake uncovered for 35 minutes.

Enjoy! I hope this recipe graces your Thanksgiving table this year!