Sage, Sausage and Mushroom Stuffing
1 1/2 bags Pepperidge Farm Sage Bread Cubes
1 pound country sausage
2 small cans of mushrooms
3 stalks of celery, pureed
1 medium yellow onion, pureed
1/2 cup white wine
6 tablespoons fresh sage, chopped
salt and pepper to taste
Low sodium chicken broth
About 15 slices of bacon, partially cooked
Preheat oven to 350.
In a large bowl pour mushrooms and their juices over the bread cubes. Fry onion and celery for about 3-4 minutes with white wine. Pour over cubes. Pan fry sausage until browned, drain and add to the cube mixture. Add salt, pepper, 4 tablespoons of sage, pour chicken broth over and mix well. Should be very moist. Transfer stuffing mixture into a pammed 9 x 13 baking dish. Arrange bacon over the stuffing. Bake for 1 hour. Garnish with remaining sage.