Place bread in a single layer on 2 baking sheets. Bake at 250° for 1 hour or until dry. Set aside.
Remove casings from sausage. Cook the sausage in a large nonstick skillet coated with cooking spray over medium heat until browned, stirring to crumble. Place sausage in a large bowl.
Heat oil in pan over medium heat. Add the onion, celery, and mushrooms; cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Remove from heat; stir in thyme and the next 4 ingredients (thyme through pepper). Add the onion mixture, bread, and parsley to sausage; toss gently to combine. Add Homemade Turkey Stock, and stir until moist.
Increase oven temperature to 350°.
Spoon the bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes. Uncover and bake an additional 20 minutes or until top is crusty.
This will be my 3rd year making this stuffing. Everyone loves it. Use the turkey stock I make for CL recipe Make-Ahead Gravy. Like other reviewer do some the day before then throw together Thursday morning.
this was wonderful. made it without the mushrooms due to guest preferences, but it was still excellent. used canned chicken stock instead of homemade turkey. dried the bread and cooked the vegs and sausage the day before. threw it together a few minutes before baking. had great consistency and great flavor!
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