Italian Stuffing

6 Italian Turkey sausages (hot or mild)

1 cup chopped carrots

1 cup chopped celery

1 large onion, finely chopped

2 cloves garlic, finely chopped

4-5 slices dry bread, oven toasted and cut into cubes

1 cup stock (vegetable, chicken, or beef)

2 Tbsp olive oil

Salt and Pepper

½ tsp dry crushed sage leaves

¼ cup fresh Italian parsley, chopped

1.   In a large skillet, heat 1 Tbsp olive oil.  Remove casings from sausages and break into pieces while adding to the skillet.   Cook until no longer pink.  Remove from skillet and wipe clean, transferring to a large casserole dish.    

2.   Heat remaining olive oil and add onion, garlic, celery, and carrots.  Season with salt, pepper, and sage.  Cook until softened.  Add bread cubes and toss together.  Pour in stock and mix together.  Bring to a boil then reduce heat to low and cook only a couple minutes. 

3.   Add the vegetable and bread mixture to the cooked sausage pieces and mix together.  Sprinkle with chopped parsley.  Serve immediately with roasted turkey, or other roasted meats.   You can prepare this ahead of time and place in oven to keep warm in covered casserole dish.  You may need to adjust amount of stock to keep it moist.   Enjoy!