Sausage Stuffing for Turkey

Sausage Stuffing for Turkey
Ripieno di Salsiccia per Tacchino

1 pound of sweet sausage (without skin)
1 stick of butter
1 large onion, peeled and chopped
2 cups chopped celery
1 cup sliced mushrooms
1 small carrot, diced
1 tablespoon dried thyme, or 2 tablespoons fresh thyme
1 teaspoon dried sage, or 2 teaspoons fresh sage
1 tablespoon dried parsley, or 2 tablespoons of fresh-chopped parsley
1 teaspoon garlic salt
1 teaspoon salt
1/4 teaspoon pepper
15 oz bag of unseasoned bread cubes
1-1/2 cups homemade or canned chicken stock

In a skillet, crumble sausage and cook well.  Drain fat and set aside.  In a skillet, sauté́́e butter, onion, celery, mushrooms, and carrots until tender.  In a large bowl, add vegetables, seasonings and cooked sausage, bread cubes and chicken broth.  Combine well.  Reserve 4 cups to stuff a 14-18 pound turkey.  Place remaining stuffing in a buttered casserole pan.  Cover and bake at 350 degrees for 45 minutes.

I remember Thanksgiving being more about the stuffing than about the turkey!  This is our traditional family favorite ~ I hope you enjoy it.

NOTES:
Vegetarian Options:  Omit the sausage.  Great vegetarian options would be to stuff portabella mushrooms or a squash of your choice.  Bake.

Gluten-free Options:  Substitute gluten-free bread for traditional.  Also, if you purchase chicken stock, read the labels to ensure the ingredients are gluten-free.