Thanksgiving stuff-ing

So this recipe is from an old friend and I've been making it for about 10 years. Italian Sausage stuffing

What you'll need:
Medium Bag of Celery
1 LARGE white onion
1lb of mushroom
2 bags of breadcrumbs (the herb ones work best)
3 lbs of Italian sausage (1 lb of hot and 2 lbs of mild)
4 cans of chicken broth
1/24 cup chopped parsley
2 tbsp of butter
Salt & pepper to taste

Preparation:
Chop celery and mushrooms to small pieces. Also cut the sausage into small chunks. In a large pot melt the butter at medium heat. Add the sausage and cook till almost done then stir in the celery and mushrooms (salt & pepper to taste). Mix well for about 5 minutes until mushrooms start to give off their own liquid then pour in a bit of the chicken stock to glaze the pot, then add 2 cans of the stock. Slowly add bread crumbs, stirring so they are mixed into the liquid. Add the third can of stock and more of the bread crumbs and then the final can. Mix well to ensure the breadcrumbs absorb the moisture an leave on med-low heat for about 15 min.