Whether you cook this inside the Thanksgiving bird or in a casserole, this stuffing will add an extra dimension of flavor.
Makes enough for a 12 to 14 pound turkey
2 quarts good quality white bread, cut in cubes
1 pound seasoned sausage meat or Italian sausage
4 Tbsp.( ½ stick) unsalted butter
3 cups diced onions
3 cups diced celery
2 eggs, lightly beaten
Salt, fresh ground pepper and dried sage
Spread bread cubes in a large baking pan and toast for 20 to 30 minutes in a 350°F. oven, tossing occasionally, until lightly browned.
Break up the sausage meat ( remove Italian sausage from skins first) and sauté for a few minutes over medium heat until the color changes from pink to grey.
Drain the sausage and set aside in a large bowl. Return the sausage fat to the pan and add the butter.
Add the onion to the pan and sauté until translucent. Add the celery and cook for a few minutes. Add more butter if needed to prevent scorching.
Add the vegetables to the bowl with the sausage and mix well. Add the bread cubes and the eggs and toss to mix. Season well with salt, pepper and dried sage.
Stuff into the bird just before roasting or bake separately in a casserole for 45 minutes.