Step 1

In a pan add in olive oil and sliced mushrooms. Saute those on medium heat for 7-10 minutes or until the mushrooms become golden & browned.

Step 2

In a separate pan add in the sausage and 4 tbsp of salted butter. Saute the sausage on medium heat for a few minutes until it's halfway cooked. Then, add in the chopped celery, onion, fresh parsley, salt & cracked black pepper, and stir everything together. Throw in 4 more tbsp of salted butter and the rubbed sage. Saute that on medium-medium high heat until the sausage is browned and the veggies are translucent (stirring occasionally).

Step 3

In the pan with the mushrooms, once the mushrooms start looking slightly browned, for the last five minutes of cooking time you're going to add 2 tbsp of salted butter and salt & cracked black pepper. Saute that together for the remaining 5 minutes. Once they are done set them aside

Step 4

Fill a large pot with about 12 cups of water and add in 1 & ½ sticks of salted butter. Bring the pot to a boil and right when the water comes to a boil and the butter is melted, it is ready to go.

Step 5

While you're waiting for the water to come to a boil, in a large disposable roasting tray or baking dish add in the bags of cubed stuffing. Next, take the pan with the sausage and veggies and pour that over the cubed stuffing. Then, take the pan that has the sauteed mushrooms and pour it over the sausage and veggies. Begin folding and mixing the stuffing cubes with the sausage and veggies until everything is incorporated.

Step 6

Once the water is hot and the butter has fully melted, scoop 2 cups of the buttery water into a measuring cup and pour it into the baking dish with the stuffing. Mix that until incorporated and then add in 3 more cups of the buttery water. Mix & fold the corners of the stuffing in until everything is fully incorporated and the cubes are all soft and not hard. (I used 5 total cups of the buttery water in the stuffing).

Step 7

Bake in the oven at 350°F for 40 - 45 minutes