1 lb FRESH TURKEY BREAKFAST or BULK SAUSAGE, casings removed if necessary
2 c chopped onion
1 c chopped celery
1 tsp dried thyme leaves
1 tsp dried sage leaves
1/2 tsp salt and freshly ground black pepper
1/4 c fresh parsley, chopped
1 lb toasted bread crumbs from firm white sandwich bread (10 c)
1 Large egg
1 to 1-2/3 c homemade TURKEY BROTH or low-sodium chicken broth
In a large skillet, over medium heat, cook sausage until all pinkness disappears, breaking the sausage into small pieces with the back of a wooden spoon. Reserve 2 teaspoons pan drippings and if needed, discard remaining pan drippings. Reserve sausage.
Add the onions and celery to the warm skillet and sauté in the reserved pan drippings until the vegetables are soft. Remove from the pan; reserve.
In a 4-quart bowl, mix the herbs with the dried bread crumbs. Stir in the reserved sausage and vegetables.
In a small bowl, mix the egg and 1/4 cup stock together, stir into the bread mixture. Slowly add the remaining poultry stock to the bread to yield a lightly moist bread mixture.
Just before roasting the turkey, loosely stuff the turkey with about 3/4 cup stuffing for each pound of turkey.
Roast the turkey in a preheated 325 degree F oven until the bird reaches 165 degrees F in the breast, and the sausage stuffing reaches 165 degrees F.
NOTE: The stuffing may also be baked separately in a large buttered, covered baking dish in a 350 degree F preheated oven for about 35-45 minutes or until cooked to an internal temperature of 165 degrees F.