Sage Sausage Stuffing
1 pkg. Sage Sausage
1½ cups Chopped celery
1 Large onion, chopped
¾ cup chopped or coarsely grated carrots
3 cloves garlic, minced
2 teaspoons dried rosemary
1 pkg. (10 ounces) frozen spinach, thawed and drained
1 pkg. (8 ounces) fresh mushrooms, sliced
1 bag (14 ounces) cubed herb seasoned stuffing mix
2 cups chicken broth
1 egg, lightly beaten
Preheat oven to 325°F. Cook sausage, celery, onion, carrots, garlic and rosemary in large stockpot over MEDIUM-HIGH heat for 8 minutes. Add spinach and mushrooms; cook 2-3 minutes longer or until sausage is thoroughly cooked, stirring frequently. Remove from heat. Add stuffing mix, chicken broth, black pepper and egg; mix just until blended. spoon into lightly greased 13 x 9-inch baking dish; cover with foil.
Bake 50 minutes to 1 hour or until thoroughly (160°F).