Sausage and Mushroom Stuffing

Sausage and Mushroom Stuffing 1 pound ground country sausage (with extra sage is great!) 1 large onion, diced 8 ounces mushrooms, sliced 3 tablespoons soy sauce 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon pepper 1 teaspoon oregano 1/2 teaspoon sage 4 cups chicken broth 16 ounces, weight Pepperidge Farm Unseasoned Stuffing Cubes salt and pepper to taste Preheat oven to 350°F. In a large oven proof/safe? skillet brown sausage over medium-low heat, breaking up into smaller pieces as it cooks. Once browned remove sausage from pan, but leave residual sausage grease in pan. Add onions and mushroom to remaining sausage grease; cook over medium for 5-7 minute, stirring occasionally. Add soy, nutmeg, ginger, pepper, oregano, and sage and cook over medium for about 3 minutes, stirring occasionally. Pour in chicken broth and bring to a simmer. Cook for 3 minutes at a simmer, stirring occasionally. Turn off heat; add sausage and stuffing cubes to skillet mixture; combine well to let stuffing cubes soak up liquid. Salt and pepper to taste. Spread mixture out evenly, gently pressing down in skillet or transfer to a greased or cooking sprayed casserole or baking dish Cover with aluminum foil and place skillet/baking dish directly into oven. Bake at 350°F for 30 minutes or until hot. If desired, uncover and cook for an additional 5 minutes to crisp up top.