Preheat oven to 350° F and spray a 9x13 baking dish with non-stick cooking spray.
In a non-stick pan, cook the sausage about 8-10 minutes, until no longer pink, breaking it apart as you cook. Remove the sausage from the pan and place it in a bowl.
12 ounces pork sausage
Add the oil and onions to the pan and saute until tender, about 10 minutes.
1 tablespoon olive oil, 1 medium onion
Then, add the mushrooms, garlic, sage, poultry seasoning and pepper and sauté until the mushrooms are tender, about 10-12 minutes.
2 cloves garlic, 4 ounces mushrooms, 3 tablespoon poultry seasoning, 1 tablespoon dry sage, salt and pepper to taste
Break the eggs in a separate small bowl and whisk completely.
2 large eggs
In a large bowl, mix the cooked sausage, cooked vegetable mixture, and bread and stir to combine.
24 ounces white bread, 2 cups chicken stock
Add in the chicken stock and beaten eggs and stir until all of the bread is moist.
Pour the mixture into a greased baking dish and cover the dish with aluminum foil.
Bake for 20 minutes. Then remove the foil and continue baking for an additional 10 minutes until the top is golden brown.