Karen's Sausage, Black Olive and Walnut Stuffing

• 1 pound bulk pork sausage
• 1 turkey liver, minced
• 1 cup onions, peeled and chopped
• 1/2 cup celery, very thinly sliced
• 1 teaspoon fresh thyme, chopped
• 1 loaf good bread, sliced
• 1 cup mild, pitted California-style black olives, sliced
• 1 cup walnut pieces
• 1/2 cup Italian parsley, chopped
• 2 tablespoons Cognac or 4 tablespoons Madeira, port or dry sherry
• Kosher salt and freshly ground black pepper to taste
• 1/2 to 1 cup stock, depending on desired moistness

1. Cook the sausage and the minced turkey liver in a large heavy pan over medium heat, stirring until cooked and making sure the sausage meat is well broken up, about 12 minutes.
2. Add the onions, celery and thyme and cook, stirring frequently, until the onions are tender and pale yellow, about 10 minutes.
3. Toast the bread slices and dice; you should have about 3 cups.
4. Place the sausage mixture in a bowl and add the bread.
5. Add the olives, walnut pieces, Italian parsley, Cognac, salt and pepper.
6. Add enough stock so the stuffing will hold together in the bird.

pork sausage, turkey, onions, celery, fresh thyme, bread, black olives, walnut pieces, italian parsley, cognac, kosher salt, stock

Taken from cooking.nytimes.com/recipes/269 (may not work)