From GE Monogram Advantium cookbook

1/2 lb bulk pork sausage
1 cup finely chopped onion
3/4 cup finely chopped celery
2 1/2 cups cornbread crumbs
3 slices toasted white bread, cubed
1/2 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon pepper
1 cup chicken broth
1 egg, beaten

Cook sausage, onion and celery until sausage is browned, stirring to crumble; drain. In large bowl, combine sausage mixture, cornbread crumbs, white bread cubes, thyme, basil and pepper. Add chicken broth and egg; stir to moisten completely. Spoon mixture into a lightly greased 8-inch square baking dish. Place dish on turntable. Cook for 15 minutes at U=6 L=5 M=2 or until lightly browned and heated through. Serves 6.