Mushroom and Sausage Stuffing 1-1/2 cups whole wheat bread, cubed 1-1/2 cups white bread, cubed 6 links sweet Italian sausage 4-5 slices of bacon, cooked and crumbled 1 sweet yellow onion, chopped 2 stalks of celery, diced 2 1/2 teaspoons dried sage 2 tsp dried rosemary 1/2 tsp dried thyme 1/3 cup minced fresh parsley 8 oz mushrooms, sliced 1/2 can of water chestnuts, diced 4 tbsp butter 2 cup hot chicken stock Preheat oven to 350-deg. Spread the bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Then transfer toasted bread cubes to a large bowl. In a large skillet, cook the sausage, mushrooms, onion, and celery over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl. Mix in crumbled bacon, parsley, water chestnuts, rosemary, thyme. Pour the chicken stock and melted butter on top, mixing lightly. Spoon the stuffing into a casserole dish that's been coated in non-stick cooking spray. Cover with tinfoil and bake for 40 minutes. Then remove cover and bake for an additional 5 minutes to crisp the top. Fluff lightly with a fork and serve. Approximate Nutritional Values: http://www.food.com/recipe/traditional-italian-sausage-stuffing-473774