Classic Corn Bread Stuffing

4 c. mushrooms, sliced
1 c. celery, chopped
3/4 c. onion, chopped
1/2 c. margarine
4 tsp. chicken flavor instant bouillon
1 2/3 c. boiling water
1 pound sausage, browned and drained
1 (16 oz.) pkg corn bread stuffing mix
1 1/2 tsp. poultry seasoning

Preheat oven to 350 degrees. In a large skillet, cook mushrooms, celery and onion in margarine until tender. In a large bowl dissolve bouillon in water. Add sausage, mushroom mixture and remaining ingredients; mix well. Bake for 30 minutes.

Serves 6-8