Serves 15 to 20
1 pound turkey sausage, casing removed
2 tablespoons olive oil
2 carrots, chopped
3 ribs celery, chopped
2 ½ quarts Chicken stock
5 quarts day old bread, cubed
2 ½ tablespoons unsalted butter
1 tablespoon fresh thyme, picked
15 leaves fresh sage, picked
Pre-heat the oven to 350 degrees F. Butter two 9- by 13-inch baking dishes and set aside.
In a large skillet over medium-high heat, cook the sausage in two tablespoons of olive oil until browned. Set-aside the sausage until ready to use.
Return the pan to the stovetop and add the garlic, onions, carrots, and celery to the remaining fats. If necessary, add a little extra virgin olive oil. Cook the vegetables over medium heat until they are soft, and just lightly browned. Add the butter, thyme, and sage to the pan and cook until fragrant.
In a large bowl, combine the sausage, eggs, day old bread, chicken stock, and herb-vegetable mixture. Stir, making sure that the butter and herbs are evenly distributed through the bread, stock, and sausage. Transfer all to the two baking dishes.
Bake in the pre-heated oven uncovered until the top of the stuffing is browned lightly crisp, and set all the way through – about 40 minutes.
Garnish with chopped parsley, sage and olive before serving.