Regina Ragone's Sausage Stuffing

Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.

Place a large nonstick skillet over medium-high heat. Remove casings from sausage and crumble into skillet. Cook 7 minutes or until no longer pink. Remove sausage from skillet with a slotted spoon.

Add 1 tablespoon of the butter to skillet. When melted, add mushrooms to pan and cook 7 minutes or until lightly browned. Remove to a large bowl.

Melt remaining butter in pan. Add celery and onion; cook for 5 minutes or until softened. Stir in raisins, parsley and sage and cool for 2 minutes. Transfer to the bowl with mushrooms. Add sausage, celery mixture, cubed bread and chicken broth, stirring well.

Pour mixture into prepared pan and cover with foil. Bake at 350 degrees F for 50 minutes. Remove foil and bake another 10 minutes or until lightly browned on top.