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Sausage Stuffing

turkey, christmas

1 pound mild Italian sausage; crumbled
3 onions; chopped
4 cloves garlic; minced
1 tablespoon dried Italian seasoning
1/4 teaspoon pepper
1/2 cup sun-dried oil-packed tomatoes; chopped
1/2 cup toasted pine nuts
1/2 cup chopped fresh parsley
12 cups cubed day-old Italian; or
French bread
1 cup chicken or vegetable stock

Enough stuffing for a 15-lb turkey. In large skillet, cook sausage, stirring, over medium-high heat for 8 minutes or until no longer pink. Drain off all but 1 tablespoon fat. Add onions, garlic, Italian seasoning and pepper; cook over medium heat for 15 minutes or until softened. Add sun-dried tomatoes, pine nuts and parsley to skillet and combine. Toss with bread and stock. Let cool. Stuff into neck and body cavity of turkey; wrap excess in foil and add to oven for final hour of roasting. (Or spread in greased 13- x 9-inch (12 cup) baking dish. Cover with foil; bake in 375°F oven for 30 minutes. Drizzle with 1/2 cup turkey drippings or chicken stock; bake, uncovered, for 30 minutes or until golden and crisp.)

Contributor: Canadian Living - December, 1999

Yield: 12 cups

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