Chop onions and mushrooms
Heat skillet on medium-high, add olive oil and 2 Tbs of butter
Saute mushrooms until thoroughly browed and slightly "crisped-up." Remove from pan
In the same oil and butter (may have to add more) saute onion until softened and slightly browning on the edges. Remove from pan and combine with mushrooms
In the same pan, cook the ground pork and breakfast sausage breaking up the meat into small pieces and until no longer pink.
Add the mushrooms and onions to the cooked meat, and combine.
Add the herbed stuffing and combine thoroughly
If the stuffing seems dry add broth to desired moistness
Sometimes I add another lump of butter at this point if it needs to be richer, but that is completely optional
Bake in the oven on 350 for 40 minutes to crisp-up the top, or Stuff your Thanksgiving Turkey and Roast based on cooking directions for your sized Turkey
* Gluten-free stuffing mix is not always available, but you can make your own. I cube slices of Gluten-free sandwich bread (this year I used Scharr multigrain bread), then toss with olive oil, salt, pepper, thyme, rosemary, and sage. Brown on a cookie tray in a 375' oven for 15-20 minutes. These also make nice croutons!