Sausage stuffing

1 cup finely chopped celery
1/2 cup chopped onions
1/2 cup butter
1 tsp sage
1/2 tsp salt
1/8 tsp pepper
8 cups chopped bread
3/4-1 cup water
sausage (amount to preference)
2 4-oz cans of sliced mushrooms, drained (optional)
3/4 cup plumped* raisins (optional)

Partially cook the sausage, and chop into small bits. 
Cook celery, onion and mushrooms on the stove in the butter until soft.  
Remove from heat, and add the seasonings, raisins, and sausage. 
Put the bread in a big mixing bowl, and pour the celery-onion mixture over it and mix. 
Add enough water a little bit at a time to make the stuffing moist to your preference. 
Pour in a baking pan, and cover with foil. 
Bake at 350. The time will vary, depending on the size pan and depth of stuffing in it. 
Uncover the stuffing towards the end to brown it and make the top a bit crispy.
 
*To plump raisins, put in pan and cover with water. 
Bring to a boil. 
Remove from heat and let sit in covered pan for 5 minutes. 
Drain.