Melt 2 tablespoons of the dairy free butter in a large skillet and keep on medium low.
Add the onion and mushrooms and saute for 15 minutes or until onion becomes translucent.
Meanwhile, put the sausage in a food processor and process for just a few seconds to get crumbles.
Add 1 more tablespoon of the melted butter.
Put the crumbled sausage in the large skillet along with the onions.
Add sage, gourmet spike spice, salt and pepper. Cook and stir one minute.
In a large bowl add the cornbread stuffing mix and the sausage mixture. Stir well.
Add vegetable broth and the remaining butter. Stir until well combined.
Turn all of the mixture into a 9" x 13" casserole dish.
Cover and bake at 350° for 20 minutes. Remove from oven and serve.