My Mom's Stuffing

13-14 cups day-old bread cut into ˝ inch pieces
1 lb bulk DLM Pork Sausage
10 Tbsp unsalted butter
3 cups minced onion
2 cups minced celery
1/2 cup fresh parsley, minced
2 Tbsp fresh sage, minced
2 Tbsp fresh thyme, minced
Salt and pepper to taste
2-3 cups turkey stock or broth

Preheat oven to 300°F. Spread bread on two large baking sheets. Bake 20-30 minutes until golden brown and dry, stirring frequently. Let cool and transfer to a large mixing bowl.

In a sauté pan, brown sausage and cook until no longer pink, 5-7 minutes. Add sausage to bread. In the pan with remaining sausage fat, melt butter over medium heat. Sauté onion and celery 5-7 minutes until they begin to soften, stirring occasionally. Stir in parsley and cook 2-3 minutes. Add mixture to bread, toss gently, and blend in remaining ingredients. Add stock in small amounts until desired consistency. Taste and adjust seasoning as needed. Cool completely. Place in a buttered casserole dish, cover, and bake for one hour in a 325°F oven. Remove foil for the last five minutes to crisp the top.

*Substitute two bags of your favorite dry stuffing mix. Try one bag of classic and one bag of cornbread.

Allergy Warning: Contains milk and wheat