Italian Sausage Stuffing

• 10-12 cups dried bread crumbs (adjust to size of bird)
• 3 spicy Italian sausages
• 1 large onion, finely chopped
• 3 sticks celery, finely chopped
• 12-14 sliced mushrooms
• 1/2 cup butter
• 1/2 cup parsley, finely chopped
• turkey liver, chopped
• 1 teaspoon poultry seasoning
• 1 teaspoon fresh (chopped) or dry sage
• 2 cups chicken broth
• fresh ground black pepper (to taste)

1. Place bread cubes in a large bowl, with room remaining for other ingredients.
2. Remove skin from sausages, break up into small pieces, and pan fry until brown. Pour off any fat and add to bread cubes.
3. Add one tablespoon butter to a small pan and saute liver until brown. Add to bread cubes.
4. In the pan used for the sausage, add four tablespoons butter and saute onions and celery for two minutes, then add mushrooms. When mushrooms begin to brown, add vegetables to bread cubes, sausage, and liver.
5. Add parsley, poultry seasoning, sage, and pepper to bread cube mixture. Mix thoroughly with a large spoon.
6. Add chicken broth to stuffing mixture until it is moist. (It should form a ball in your hand).
7. Stuff turkey in both rear and from cavities and roast to 170 degrees F.

bread crumbs, italian sausages, onion, celery, mushrooms, butter, parsley, turkey, poultry seasoning, sage, chicken broth, fresh ground black pepper

Taken from www.epicurious.com/recipes/member/views/italian-sausage-stuffing-51233531 (may not work)