Ingredients

• 1/2 lb Italian sausage
• 1/4 cup unsalted butter
• 1/2 lb mushroom, sliced
• 3/4 cup celery, cut lengthwise and chopped
• 1 medium white onion, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon coriander powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 cups dry bread cubes
• 1 cup chicken broth

Instructions

1. If the sausage is link and not bulk, remove the casings and mince. In a large skillet, brown the sausage and drain away the fat.

2. Return the meat to the pan, and add the butter, mushrooms, celery and onion; saute for 2-3 minutes or until onion is tender.

3. Stir in the spices.

4. Do NOT drain away the butter and sweat from the vegetables. Put the croutons in a large bowl and fold the contents of the pan in, giving the croutons some moisture.

5. Add the broth about a quarter cup at a time, otherwise the stuffing will turn to mush. Taste the mixture from time to time; if the consistency and flavor seem right to you, stop adding the broth.

6. Place the mixture in a 2-quart baking dish. Cover with foil and bake at 350F for 30 minutes.

7. Uncover and bake for 20 minutes more.