Sausage-and-Wild Mushroom Stuffing

Ingredients

• 1  bouquet garnic chopped
• 0.5 cup butter 
• 14.5 ounce chicken broth canned
• 1 bunch spring onion sliced
• 0.5 pound sausage meat 
• 3 pounds mushrooms wild mixed sliced (shiitake, portobello, enoki)
• 1 large onion sliced
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 
• 8 ounce bread stuffing mix 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Brown sausage in a large skillet, stirring to crumble.
2. Drain and set aside.
3. Melt butter in skillet; add mushrooms, onion, and green onions, and saut until tender. Stir in sausage, broth, and remaining ingredients. Spoon 4 cups stuffing into turkey, if desired; place remaining stuffing into a lightly greased 13- x 9-inch baking dish.
4. Bake at 375 for 45 minutes or until lightly browned.
5. Note: A poultry herb bouquet contains 2 sprigs each of fresh sage, rosemary, and thyme; 1 teaspoon of each dried herb may be substituted.