Frank's Best Stuffing

• 2 French baguettes
• 12 lb butter
• 2 medium onions
• 4 celery ribs (tops included okay)
• 2 carrots (peeled)
• 2 tablespoons parsley
• 1 bunch green onion
• 1 tablespoon chopped garlic clove
• 1 lb Italian sausage
• 12 cup olive oil
• 1 teaspoon salt
• 1 teaspoon pepper

1. Mince onions, celery, carrots, parsley and green onions.
2. Cut baguettes into small cubes.
3. Spread cubed baguettes in a single layer on a baking sheet.
4. Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
5. I do it in batches.
6. Saute onions, celery, carrots and garlic for 10 minutes in butter.
7. Add loose sausage and cook until no longer pink.
8. You have to keep separating the sausage while cooking with a spatula.
9. This does not affect the veggies in the pan.
10. (DO NOT drain).
11. Add parsley, green onions, salt and pepper.
12. Transfer to "large" bowl.
13. To that add bread and oil to sausage mixture.
14. Mix ingredients together well.
15. Refrigerate until you are ready to stuff your turkey.

baguettes, butter, onions, celery, carrots, parsley, green onion, garlic, italian sausage, olive oil, salt, pepper

Taken from www.food.com/recipe/franks-best-stuffing-266363 (may not work)