Sourdough Stuffing

3 Cups Sliced Mushrooms
1 Cup Chopped Yellow Onion
1/4 Cup Snipped Fresh Parsley
1 Cup Chopped Celery
1/2 Cup Butter
1/2 Teaspoon Pepper
1 Teaspoon Dry Rosemary (Crushed)
8 Cups Artisan Sourdough Bread Cubed (Moist, don't dry it out)
1/2 to 1 Cup Chicken Broth
1 Tube Sage Flavored Sausage Browned

Cook Onion, Celery and Mushrooms in butter til transparent. Stir in Rosemary, Parsley and Pepper.
Add Onion mixture to bread in a large bowl, add sausage and chicken broth a little at a time.
Bake uncovered in a 9x13 glass dripper pan at 350 degrees for 35 minutes.