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 6-8 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.