Happy Thanksgiving

We had a fun Thanksgiving with the Anderson family this year. My contribution to the feast was Sweet Potato Souffle & this delicious batch of Savory Sausage Stuffing. This recipe is a combination of a recipe I made a few years ago and my grandmother's recipe for stuffing.
It was delicious.

3/4 c butter, melted
1/2 c chopped onion
1 c finely diced celery
8 ounces sliced Crimini mushrooms
12 cups bread, broken into small pieces and dried out
(I used sunflower seed bread & white bread)
1/2 lb sage flavored sausage, cooked and drained
2 cans Swanson's chicken broth
3/4 tsp. salt
1/2 tsp. pepper
2 tsp. dried sage

Melt butter. Saute onion, celery & mushrooms until tender. Combine mixture with bread. Add sausage and stir. Add up to 2 cans of chicken broth, so the stuffing is damp, not mushy. Sprinkle evenly with salt, pepper, and sage. Place in buttered dish with pads of butter on top. Bake for 45 minutes at 350, covered. Remove tinfoil for last 10 minutes of baking.