Harvest Sausage Stuffing

1 lb. bulk sausage
2 cups chopped celery
2 cups fresh mushrooms, sliced
1½ cups chopped onion
4 tsp. chicken-flavor instant bouillon
1 to 1½ cups boiling water
2 (7oz.each) pkgs. herb-seasoned stuffing mix
1 8oz. can sliced water chestnuts, coarsely chopped
2 tsp. poultry seasoning

In large skillet, brown sausage; pour off fat. Add celery, mushrooms and onion;
cook until onion is tender. Add bouillon and water to sausage mixture;
bring to a boil.

In large bowl, combine reaming ingredients with sausage mixture; mix well.
Use to loosely stuff turkey just before roasting; place remaining stuffing
in 2-qt. greased baking dish; cover. Bake at 350° for 45 minutes or until
hot. Refrigerate leftovers.

Makes about 3 quarts stuffing.