This is my favorite way to prepare stuffing. The recipe has evolved over the years and reflects both my mother's love for decadence and flavor, and my desire to trim excess calories and fat when I can, without losing flavor. You could cut back fat even more by using just egg whites or egg substitute.
I am cooking an extra turkey this weekend. With the carcass I will be making a ton of turkey stock for both this recipe and my gravy. You can also use chicken stock, either homemade or canned. (I have to say, though, it's worth making your own. More flavorful, and much less salt!) I will freeze the turkey for meals later this winter. At 29 cents a pound, it's worth stocking up.
I don't stuff the turkey because of health reasons, so you might be able to cut back the liquid just a bit if you plan to. I make this the day before, and it keeps just fine in the refrigerator.
1 french bread loaf from grocery store bakery, cubed
1 bag of stuffing mix, like Pepperidge Farm
3 eggs, beaten
7 cups stock
2T olive oil
1 large onion, finely chopped
3 stalks celery, finely chopped
8oz. mushrooms, finely chopped
4 cloves garlic, minced
1/2 lb. turkey breakfast sausage, crumbled and browned
1T dried sage
salt and pepper to taste
Place bread cubes and stuffing mix in large bowl, In skillet over medium heat, add oil, then saute onion, celery, mushrooms and garlic until onions are translucent and vegetables are tender. I like to sprinkle my sage in here, along with a pinch of salt and pepper.
Add veggies to bowl, along with sausage, broth and eggs. Mix together with spoon, or get in and get dirty with your clean, ringless hands. Place stuffing in a greased 9X11 casserole dish, cover with foil and put in refrigerator overnight, or bake in 375 oven for 40 minutes, removing foil for the last 15.