1 Loaf Italian Bread (1 Pound), crusts removed and bread cut into ¾ - inch cubes (approx. 10 cups)
2 TBSP Extra – Virgin Olive Oil
1 Pound Breakfast Sausage – Ground or with Casing Removed
½ Large Onion, Chopped
1 Celery Rib, Chopped
1 ½ Large Garlic Cloves, Finely Chopped
2 TBSP Unsalted Butter
1 Cup Turkey Stock or Low-Sodium Chicken Broth
Salt and Freshly Ground Pepper Seasoned to Taste
1Preheat the oven to 375°. Spread the bread cubes into a large roasting pan and toast for 15 minutes, stirring occasionally, until dry and lightly browned. Set aside.
2In a large, deep skillet, heat the oil. Add the sausage and cook over medium heat. Break up the meat until browned and no trace of pink remains, roughly 10-15 minutes. Then, add the onion, celery and garlic and cook until softened, about 6 minutes. Stir in the butter. Scrape the entire mixture into a large bowl. Add the bread cubes and toss. Stir in the 1 cup of stock and season with salt and pepper.
3Increase oven temperature to 450° and place stuffing mixture into a baking dish and cook for about 30 minutes or until the stuffing is heated through and crisp on top.
* All Pork Products must reach 160°F internal temperature