Cast Iron Stuffing

I forgot to write this recipe down last Thanksgiving and this year I had to make it twice to get it right. So now I am writing it here so I can look it up next year. This stuffing is great because you don't cook it in the bird (for all the nervous salmonella people.) Brown one 8 oz package of breakfast sausage. (Do not use any flavored sausage like apple or maple. Our favorite is the Farmer John links.) Chop the sausage coarsely and place them in a large bowl. Add 6 cups of cubed sourdough 2 cups of sliced mushrooms the inner stalks of a celery head with the leaves (about 4-5) one large chopped onion 2-4 cloves minced garlic a handful of fresh chopped sage (in Idaho I still have sage in the garden during November) Drizzle 1/4 cup of melted butter over the top Mix in one beaten egg add salt and pepper Place the mixture in a large cast iron skillet coated lightly with olive oil. Cover with aluminum foil and bake 375 degrees for 60 minutes. Remove the foil and bake until browned.